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Red Currant Jelly No. 1
From Fruit recipes, 1907
Serves 8
Let stand in sun several days.
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
196Calories
0 gProtein
51 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories196 kcal
Protein0 g
Carbohydrates51 g
Sugars50 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium11 mg
Calcium2.2 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 74. The excerpt below is the record exactly as published.
RED CURRANT JELLY No. 1 Pick the fruit on a dry day before the currants are quite ripe, Stem them and scald over boiling water (in an inner vessel), then let the currants remain an hour over a moder- ate fire. Pour into a jelly bag without crushing and let drip over night. Place juice in preserving kettle and let boil ten minutes. Skim, and when just at a boil stir in the sugar, having measured the cold juice and allowing for each full pint one and one-fourth pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.