vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
White Currant Jelly
From The white ribbon cook book, 1894
Serves 3
Presented as published in 1894. 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
667Calories
2 gProtein
171 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories667 kcal
Protein2.1 g
Carbohydrates171 g
Fiber6.5 g
Sugars162 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium419 mg
Calcium51 mg
Iron1.6 mg
Magnesium20 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A3 mcg
Vitamin E0.2 mg
Vitamin K17 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline11 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 120. The excerpt below is the record exactly as published.
White Currant Jelly — Pick the fruit care- fully, weigh it, and put into the preserving-pan equal quantities of fruit and sugar
Cook this with the app: pantry check, scaling, and the assistant.