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Blueberries, Huckleberries
From The art of German cooking and baking, 1922
Serves 2
Presented as published in 1922. 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
607Calories
2 gProtein
151 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories607 kcal
Protein2.1 g
Carbohydrates151 g
Fiber1.4 g
Sugars136 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.3 mg
Potassium267 mg
Calcium44 mg
Iron1.1 mg
Magnesium19 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 163. The excerpt below is the record exactly as published.
BLUEBERRIES, HUCKLEBERRIES. 1 lb. of blueberries % cup of vinegar or , % lb. of sugar Juice of % lemon
Cook this with the app: pantry check, scaling, and the assistant.