Red Currant Jelly
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
1887Calories
3 gProtein
486 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories1887 kcal
Protein3.1 g
Carbohydrates486 g
Sugars453 g
Total Fat2.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium9 mg
Potassium730 mg
Calcium128 mg
Iron3.7 mg
Magnesium55 mg
Phosphorus132 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin C405 mg
Vitamin A27 mcg
Vitamin E2.2 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Water184 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 55. The excerpt below is the record exactly as published.
RED CURRANT JELLY. Mrs. E. Forman. Scald the currants well ; when cool press out all the juice. Measure it and put it back in the kettle. Let it boil hard from five to ten minutes, skimming it well. Then add while on the fire boiling, i pound sifted loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.