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Blackberry Jam
From Cassell's dictionary of cookery, 1892
Serves 1
Use sharp-flavored apples for best results.
Presented as published in 1892. 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
873Calories
7 gProtein
226 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories873 kcal
Protein6.9 g
Carbohydrates226 g
Fiber24 g
Sugars256 g
Total Fat0.7 g
Sodium9.3 mg
Potassium762 mg
Calcium72 mg
Iron1.1 mg
Magnesium94 mg
Phosphorus92 mg
Zinc0.9 mg
Copper0.7 mg
Manganese4 mg
Vitamin C70 mg
Water392 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 244. The excerpt below is the record exactly as published.
Blackberry Jam.— This will be found a cheap and wholesome preserve, and if mixed with apples wiU be greatly relieved of the in- sipid flatness fiequently complained of. Any sharp-flavoured apple will do, but the Wel- lington or Dumeloro's seedling is particularly recommended for this purpose. Blackberries alone require haK their weight in sugar
Cook this with the app: pantry check, scaling, and the assistant.