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Red Currant Jelly
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
Let them stand in the sun as long as possible that day, covering with netting to prevent flies.
Presented as published in 1907. 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
14Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories14 kcal
Protein0 g
Carbohydrates3.6 g
Sugars3.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium10 mg
Calcium1.8 mg
Iron0 mg
Magnesium0.8 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 161. The excerpt below is the record exactly as published.
Red Currant Jelly Select not too ripe currants, pick over carefully, put them in a preserving kettle, and let stand on back of range until juices draw. Stir occasionally until skins are broken, and then pour into jelly bag and let drain over night. To each pt juice allow 1 pt sugar
Cook this with the app: pantry check, scaling, and the assistant.