Blackberry Jelly
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
1310Calories
0 gProtein
339 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories1310 kcal
Protein0 g
Carbohydrates339 g
Sugars340 g
Total Fat1.1 g
Sodium3.4 mg
Potassium6.8 mg
Calcium3.4 mg
Iron0.2 mg
Magnesium1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0.1 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 43. The excerpt below is the record exactly as published.
BLACKBERRY JELLY Ingredients Blackberries. Sugar. Put the blackberries into a jar and let it stand in the oven all night to draw. Strain the juice through a cloth or muslin, add three-quarters of a pound of sugar
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