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Blueberry Jelly
From The art of German cooking and baking, 1922
Serves 3
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
649Calories
1 gProtein
165 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories649 kcal
Protein0.8 g
Carbohydrates165 g
Fiber1.1 g
Sugars163 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium3.7 mg
Potassium253 mg
Calcium28 mg
Iron1 mg
Magnesium35 mg
Phosphorus23 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A9.4 mcg
Vitamin E1.4 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate19 mcg
Choline12 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 166. The excerpt below is the record exactly as published.
BLUEBERRY JELLY. 1 lb. of blueberry juice 1 lb. of sugar Juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.