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Blackberry Jelly
From The economical cook book, 1905
Serves 2
Raspberry jelly is made in the same way.
Presented as published in 1905. 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
3 gProtein
226 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories873 kcal
Protein3.4 g
Carbohydrates226 g
Fiber12 g
Sugars241 g
Total Fat0.7 g
Sodium5.8 mg
Potassium380 mg
Calcium37 mg
Iron0.6 mg
Magnesium47 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.3 mg
Manganese2 mg
Vitamin C35 mg
Water194 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 133. The excerpt below is the record exactly as published.
Blackberry Jelly. Mash the berries, squeeze the juice from them through a cloth or jelly-bag, and for every pint add a pound of sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.