vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Blackberry Jelly
From Harper's cook book encyclopædia, 1902
Serves 2
Serve with whipped cream.
Presented as published in 1902. 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
541Calories
5 gProtein
133 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories541 kcal
Protein5.4 g
Carbohydrates133 g
Fiber0 g
Sugars125 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium190 mg
Potassium156 mg
Calcium19 mg
Iron0.1 mg
Magnesium6.6 mg
Phosphorus2.4 mg
Zinc0 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C123 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.9 mcg
Choline2.4 mg
Caffeine0 mg
Water459 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 236. The excerpt below is the record exactly as published.
Blackberry Jelly. — Take one quart of berry juice and when it comes to a boil add to it a half box of soaked gelatine, one cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.