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Blackberry Pickle
From The century cook book, 1894
Serves 14
These will keep a long time without sealing.
Presented as published in 1894. 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
631Calories
3 gProtein
162 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories631 kcal
Protein3.5 g
Carbohydrates162 g
Fiber12 g
Sugars177 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.8 mg
Potassium407 mg
Calcium39 mg
Iron0.6 mg
Magnesium49 mg
Phosphorus49 mg
Zinc0.5 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C35 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
Water228 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 96. The excerpt below is the record exactly as published.
Blackberry Pickle. Seven pounds of fruit, five pounds white sugar, one pint of best cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.