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Blackberry Jelly
From Delta Gamma cook book, 1922
Serves 3
Presented as published in 1922. 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
370Calories
5 gProtein
96 gCarbs
1 gFat
Full nutrition (26 nutrients)
Calories370 kcal
Protein5.2 g
Carbohydrates96 g
Fiber16 g
Sugars86 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.8 mg
Potassium786 mg
Calcium73 mg
Iron1.2 mg
Magnesium72 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.5 mg
Manganese2.8 mg
Vitamin C58 mg
Vitamin A2.9 mcg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water375 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 100. The excerpt below is the record exactly as published.
Blackberry Jelly Cook blackberries and crabapples separately, strain off the juice, then measure equal quantities of apple and blackberry, and boil together hard, for fifteen minutes. Measure again and add a cupful of sugar for each cupful of juice
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