vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Blackberry Pickle
From The Rural cook book, 1907
Serves 7
The pickle will keep perfectly.
Presented as published in 1907. 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
460Calories
6 gProtein
116 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein5.9 g
Carbohydrates116 g
Fiber21 g
Sugars140 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium702 mg
Calcium75 mg
Iron1.1 mg
Magnesium84 mg
Phosphorus84 mg
Zinc0.8 mg
Copper0.6 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 119. The excerpt below is the record exactly as published.
Blackberry Pickle. — Put a pint of the best cider vinegar in a granite kettle, together with four cupfuls of graiftilated sugar, one teaspoonful of ground cloves, and two teaspoonfuls of ground cinnamon; when it boils add three quarts of dewberries or blackberries
Cook this with the app: pantry check, scaling, and the assistant.