Blackberry Vinegar
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
1310Calories
0 gProtein
339 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories1310 kcal
Protein0 g
Carbohydrates339 g
Sugars340 g
Total Fat1.1 g
Sodium3.4 mg
Potassium6.8 mg
Calcium3.4 mg
Iron0.2 mg
Magnesium1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0.1 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 54. The excerpt below is the record exactly as published.
BLACKBERRY VINEGAR Ingredients Ripe blackberries. Vinegar. Sugar. Over a jar of good ripe blackberries, pour as much vinegar as they will take, and let them stand twenty-four hours; strain it, and to every pint of juice put three quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.