Red Currant Jelly Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Serves well with venison and marinaded meats.
Presented as published in 1880. 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
582Calories
8 gProtein
100 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein8.1 g
Carbohydrates100 g
Fiber29 g
Sugars39 g
Total Fat8.8 g
Saturated Fat2.6 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.3 g
Omega-30.4 g
Cholesterol0.2 mg
Sodium539 mg
Potassium1295 mg
Calcium531 mg
Iron7.5 mg
Magnesium196 mg
Phosphorus128 mg
Zinc1.7 mg
Copper0.4 mg
Manganese36 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A45 mcg
Vitamin E5.9 mg
Vitamin K85 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate125 mcg
Choline53 mg
Caffeine0 mg
Water524 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 63. The excerpt below is the record exactly as published.
Red currant jelly is also used for making sweet sauce. One popular sauce, known as cherry sauce, is made from red-currant jelly. The currant jelly, say a small pot, should be placed in a stewpan with a dozen cloves, a stick of cinnamon, the rind of a couple of oranges, a small piece of garlic, and a large spoonful of good brown gravy should be added to it, with half a pint of burgundy
Cook this with the app: pantry check, scaling, and the assistant.