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White Currant Jam
From Modern cookery, in all its branches, 1884
Serves 10
Ensure the currants are stalked carefully.
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
800Calories
3 gProtein
206 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories800 kcal
Protein2.5 g
Carbohydrates206 g
Fiber7.8 g
Sugars194 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.6 mg
Potassium503 mg
Calcium62 mg
Iron1.9 mg
Magnesium24 mg
Phosphorus80 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A3.6 mcg
Vitamin E0.2 mg
Vitamin K20 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline14 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 10 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.
WHITE CURRANT JAM, A BEAUTIFUL PRESERVE. Boil together quickly for seven minutes an equal weight of fine white currants, stalked with the greatest nicety, and of the best sugar pounded and passed through a sieve. Stir the preserve gently the whole time, and be careful to skim it thoroughly. White currants, 4 lbs. ; best sugar, 4 lbs.
Cook this with the app: pantry check, scaling, and the assistant.