Blackberry Jelly
From La cuisine creole, 1885
Boil quickly to avoid a ropy texture.
Presented as published in 1885. 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
1548Calories
0 gProtein
401 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories1548 kcal
Protein0 g
Carbohydrates401 g
Sugars401 g
Total Fat1.3 g
Sodium4 mg
Potassium8 mg
Calcium4 mg
Iron0.2 mg
Magnesium1.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0.1 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 88. The excerpt below is the record exactly as published.
BLAGKBEBRY JELLY. Cook the fruit till tender in a little water ; throw off the water, bruise and strain the fruit, and to each pint of the juice add one pound of white sugar
Cook this with the app: pantry check, scaling, and the assistant.