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Blackberry Jelly
From The new Kentucky home cook book, 1884
Serves 6
Mrs. W. C. Sadler
Presented as published in 1884. 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
258Calories
0 gProtein
67 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories258 kcal
Protein0 g
Carbohydrates67 g
Sugars67 g
Total Fat0.2 g
Sodium0.7 mg
Potassium1.3 mg
Calcium0.7 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 109. The excerpt below is the record exactly as published.
BLACKBERRY JELLY. Take ripe blackberries, pick and wash them. Cover with water, and let them boil a few minutes, boiling with them a few bunches of green grapes washed and picked from the stem. Strain first through a colander, then through a flan- nel bag, and to each pint of juice add one pint of sugar
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