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Spiced Currant Jelly
From Delta Gamma cook book, 1922
Serves 10
Presented as published in 1922. 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
637Calories
0 gProtein
162 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein0.2 g
Carbohydrates162 g
Fiber1 g
Sugars161 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.1 mg
Potassium24 mg
Calcium23 mg
Iron0.3 mg
Magnesium5.4 mg
Phosphorus5.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline0.4 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 101. The excerpt below is the record exactly as published.
Spiced Currant Jelly 8 cups strained currant juice 8 cups sugar 2 cups vinegar One tablespoon each of cinnamon, cloves, allspice, and nutmeg, one-eighth teaspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.