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Very Fine White Currant Jelly
From Modern cookery, in all its branches, 1884
Serves 17
Ensure the fruit is free from dust.
Presented as published in 1884. 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
783Calories
2 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories783 kcal
Protein2.2 g
Carbohydrates201 g
Fiber6.9 g
Sugars192 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.4 mg
Potassium444 mg
Calcium55 mg
Iron1.7 mg
Magnesium21 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A3.2 mcg
Vitamin E0.2 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline12 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 445. The excerpt below is the record exactly as published.
VERY FINE WHITE CURRANT JELLY. The fruit for this jelly should be very white, perfectly free from dust, and picked carefully from the stalks. To every pound add eighteen ounces of double refined sifted sugar, and boil them together quickly for eight minutes ; pour it into a delicately clean sieve, and finish it by the directions given for the Norman red currant jelly (page 559). White currants, 6 lbs. ; highly refined sugar, 6f lbs.
Cook this with the app: pantry check, scaling, and the assistant.