Blackberry Jelly
From A manual of gelatine cookery, 1904
When firm, turn out and serve.
Presented as published in 1904. 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
484Calories
19 gProtein
113 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories484 kcal
Protein19 g
Carbohydrates113 g
Fiber24 g
Sugars143 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium50 mg
Potassium767 mg
Calcium93 mg
Iron1.2 mg
Magnesium102 mg
Phosphorus97 mg
Zinc0.9 mg
Copper1 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C70 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
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water866 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 5. The excerpt below is the record exactly as published.
BLACKBERRY JELLY. I lb. Blackberries. From 4 to 6 ozs. Castor Sugar, i pint water, adding more as f ox. Cox's Gelatine. required. Lemon Juice to taste and flavour
Cook this with the app: pantry check, scaling, and the assistant.