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Blackberry Cardial
From Kentucky receipt book, 1903
Serves 16
Presented as published in 1903. 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
335Calories
0 gProtein
87 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories335 kcal
Protein0.2 g
Carbohydrates87 g
Fiber1 g
Sugars85 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.5 mg
Potassium32 mg
Calcium20 mg
Iron0.3 mg
Magnesium6.5 mg
Phosphorus3.3 mg
Zinc0.1 mg
Copper0 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.4 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline0.7 mg
Caffeine0 mg
Water1.6 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 188. The excerpt below is the record exactly as published.
Blackberry Cardial. Put 1 bucket of berries in porcelain kettle, cover with water, let them boil a few minutes. Pour in a colander and press out the juice, strain and put back in kettle. Allow 3 pounds of sugar to 1 gallon of juice; set on range, cook slowly until tolerably thick. Add 1 heaping teaspoon of powdered cinnamon, ^/^ ounces of allspice, 1 ounce of cloves
Cook this with the app: pantry check, scaling, and the assistant.