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Blackberry Syrup
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost, without brandy, 1s. 6d. per quart.
Presented as published in 1892. 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
638Calories
1 gProtein
161 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories638 kcal
Protein0.7 g
Carbohydrates161 g
Fiber0.2 g
Sugars159 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium49 mg
Potassium428 mg
Calcium150 mg
Iron1.9 mg
Magnesium50 mg
Phosphorus26 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A10 mcg
Vitamin E1.5 mg
Vitamin K25 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate18 mcg
Choline14 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 244. The excerpt below is the record exactly as published.
Blackberry Syrup.— Press out the juice from very rijie blackberries, and to each pint add one pound of brown sugar boiled in a pint of water
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