White Currant Jelly
From The "Queen" cookery books: Pickles and Preserves, 1902
Red currants can be made into jelly using equal weights of fruit and sugar.
Presented as published in 1902. 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
2219Calories
6 gProtein
571 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2219 kcal
Protein6.4 g
Carbohydrates571 g
Fiber20 g
Sugars543 g
Total Fat2.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium9.6 mg
Potassium1258 mg
Calcium155 mg
Iron4.8 mg
Magnesium60 mg
Phosphorus200 mg
Zinc1.1 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C186 mg
Vitamin A9.1 mcg
Vitamin E0.5 mg
Vitamin K50 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate36 mcg
Choline34 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 21. The excerpt below is the record exactly as published.
White Currant Jelly.— Choose very fine and deli- cately white currants for this (gathered on a warm, dry day), and remove the stalks very carefully. To each pound of fruit allow lib. 2oz. best cane loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.