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Blackberry Jelly
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. 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
592Calories
3 gProtein
154 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein2.7 g
Carbohydrates154 g
Fiber8.9 g
Sugars161 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.5 mg
Potassium299 mg
Calcium33 mg
Iron0.6 mg
Magnesium34 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.7 mcg
Choline1.7 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 136. The excerpt below is the record exactly as published.
Blackberry Jelly. Pick the blackberries, which should be quite ripe, and put them in a jar with the rind of a lemon, pared thin ; cover closely, and set them in a pan of water over the fire, till reduced to a pulp ; then strain, and to one pint of juice, allow one pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.