Blackberry Mush
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
0Calories
7 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein6.9 g
Carbohydrates0 g
Fiber24 g
Sugars29 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium754 mg
Calcium80 mg
Iron0.9 mg
Magnesium96 mg
Phosphorus91 mg
Zinc0.8 mg
Copper0.7 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C69 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
Water743 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 11. The excerpt below is the record exactly as published.
Blackberry Mush. — Rub a pint of canned or freshly stewed and sweetened blackberries, having considerable juice, through a fine colander or sieve to remove the seeds. Add water to make a pint and a half cupful in all
Cook this with the app: pantry check, scaling, and the assistant.