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Blackberry Preserves
From The new Kentucky home cook book, 1884
Serves 2
Raspberries may be preserved in exactly the same manner, using a little more water.
Presented as published in 1884. 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
646Calories
4 gProtein
167 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories646 kcal
Protein3.7 g
Carbohydrates167 g
Fiber12 g
Sugars180 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium51 mg
Potassium605 mg
Calcium176 mg
Iron1.7 mg
Magnesium62 mg
Phosphorus53 mg
Zinc0.5 mg
Copper0.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.7 mcg
Choline3.9 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 104. The excerpt below is the record exactly as published.
BLACKBERRY PRESERVES. Carefully pick and wash the berries. To each pound of fruit weigh three-fourths of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.