vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Uncooked Currant Jelly
From Superior cook book, 1905
Serves 4
Presented as published in 1905. 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
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories16 kcal
Protein0.1 g
Carbohydrates4.1 g
Sugars3.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium20 mg
Calcium3.5 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C11 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water5.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 111. The excerpt below is the record exactly as published.
Uncooked Currant Jelly. Take equal parts of currants and sugar, and 1 tablespoon of sugar
Cook this with the app: pantry check, scaling, and the assistant.