Blueberry Jelly
From Food and health, 1916
Blueberry jelly is sweet and can be used for different purposes.
Presented as published in 1916. 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
1838Calories
3 gProtein
467 gCarbs
3 gFat
Full nutrition (16 nutrients)
Calories1838 kcal
Protein3.2 g
Carbohydrates467 g
Sugars444 g
Total Fat2.7 g
Sodium4 mg
Potassium396 mg
Calcium57 mg
Iron1.7 mg
Magnesium29 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.9 mg
Vitamin C37 mg
Water382 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 34. The excerpt below is the record exactly as published.
Blueberry jelly. Mention should be made of blueberry jelly — certainly not a common jelly. Examination of the blueberry shows a pulp rich in pectin. Although the juice is fairly sweet to taste, yet it is sufficiently acid to yield jelly of good firmness even when the proportion of sugar to juice is 1:1
Cook this with the app: pantry check, scaling, and the assistant.