Red Currant Jelly
From Household cookery and laundry work, 1882
Three black currant leaves, added to this quantity and boiled with the currants at first, gives a fine flavour; in that case, leave out the raspberries.
Presented as published in 1882. 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
4022Calories
30 gProtein
1016 gCarbs
10 gFat
Full nutrition (27 nutrients)
Calories4022 kcal
Protein30 g
Carbohydrates1016 g
Sugars691 g
Total Fat10 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat3.2 g
Cholesterol0 mg
Sodium43 mg
Potassium6563 mg
Calcium1079 mg
Iron30 mg
Magnesium525 mg
Phosphorus1195 mg
Zinc6 mg
Copper1.8 mg
Manganese6.9 mg
Vitamin C3388 mg
Vitamin A218 mcg
Vitamin E18 mg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.4 mg
Water1876 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 51. The excerpt below is the record exactly as published.
RED CURRANT JELLY. 4 lbs. Currants. | 1 lb. Raspberries. | Sugar. Pick the larger stalks and leaves from the currants and raspberries, and wash the currants in cold water. Put all on in a jelly-pan with 4 breakfast-cupfuls of water, and allow them to heat gradually to boiling point, stirring frequently, then let them boil gently for about 10 minutes. Pour the whole into a pointed flannel jelly-bag to drain till all the juice has run out without pressure. Measure the juice, and to each pint allow 1 lb. of sugar, and add half a pound more
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