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Blackberry Jelly
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
546Calories
3 gProtein
141 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories546 kcal
Protein3.5 g
Carbohydrates141 g
Fiber12 g
Sugars156 g
Total Fat0.5 g
Sodium4.9 mg
Potassium382 mg
Calcium36 mg
Iron0.5 mg
Magnesium47 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.3 mg
Manganese2 mg
Vitamin C35 mg
Water196 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 120. The excerpt below is the record exactly as published.
Blackberry Jelly — Make as directed for red currant, but use only 10 oz. of sugar to each pound of juice
Cook this with the app: pantry check, scaling, and the assistant.