Blackberry Jelly
From The handy dictionary of cookery, 1890
Do not mix expressed juice with the rest for clarity.
Presented as published in 1890. 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
55 gProtein
339 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1310 kcal
Protein55 g
Carbohydrates339 g
Fiber191 g
Sugars574 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium88 mg
Potassium6022 mg
Calcium586 mg
Iron7.7 mg
Magnesium751 mg
Phosphorus726 mg
Zinc6.8 mg
Copper5.3 mg
Manganese32 mg
Vitamin D0 mcg
Vitamin C554 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
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water4053 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 18. The excerpt below is the record exactly as published.
Blackberry Jelly. Take four quarts of blackberries, freshly picked and dry. Put them into a preserving-pan with one quart of water ; boil gently for one hour. Pour the whole into a coarse calico jelly bag, fixed between two chairs ; let the juice run through. Do not squeeze it, or its clearness will be spoiled. Towards the last, a little pressure may be used, but the juice so expressed must not be mixed with the rest, but may be made into a jelly for immediate consumption. To each pint of the juice allow three-quarters of a pound of the- best and purest sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.