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Red Currant Jelly
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
220Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories220 kcal
Protein0 g
Carbohydrates57 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium11 mg
Calcium2.3 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C5.7 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water2.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 344. The excerpt below is the record exactly as published.
RED CURRANT JELLY.— Wash but do not steam currants. Put, without water, into the inner vessel of a double boiler and cook until soft and broken. Take from the fire and squeeze through a jelly bag. Measure the juice and to every pt. of it allow a lb. of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.