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Red Currant Jelly
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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
782Calories
3 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories782 kcal
Protein3.2 g
Carbohydrates201 g
Fiber9.8 g
Sugars186 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4 mg
Potassium627 mg
Calcium77 mg
Iron2.4 mg
Magnesium30 mg
Phosphorus100 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C93 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline17 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 137. The excerpt below is the record exactly as published.
Red Currant Jelly -— Ingredients—Red currants, 3{ lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.