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Bramble or Blackberry Cream
From Cookery for every household, 1914
Serves 4
Sufficient for 5 or 6 persons.
Presented as published in 1914. 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
700Calories
6 gProtein
129 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories700 kcal
Protein6.5 g
Carbohydrates129 g
Fiber7.9 g
Sugars130 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.1 g
Cholesterol60 mg
Sodium23 mg
Potassium365 mg
Calcium68 mg
Iron0.5 mg
Magnesium34 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A2.1 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.8 mcg
Choline5.7 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 714. The excerpt below is the record exactly as published.
Bramble or Blackberry Cream 1 lb. blackberries. 2 or 3 apples. Rind of 1 lemon. I lb. sugar. \ pt. cream, f oz. gelatine. 2 or 3 drops carmine. 2 table-sps. water
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