Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ten pounds of currants make seven pounds of jelly
- one-half pints of water
- one pint of juice
- one pound of white sugar
- seven pounds of jelly
Directions
Ten pounds of currants make seven pounds of jelly. Put in a preserving kettle, add to that quantity one and one-half pints of water. Boil them well down. Strain through a flannel bag. To one pint of juice, add one pound of white sugar. Put the juice in the kettle. When it comes to a boil, stir in the sugar slowly, until it boils ; then remove from the fire, pour into jars or glasses. Let it remain open a while, before sealing.