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Brier Hill Dessert
From Miss Parloa's new cook book and marketing guide, 1880
Serves 5
Presented as published in 1880. 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
619Calories
3 gProtein
160 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories619 kcal
Protein2.8 g
Carbohydrates160 g
Fiber9.5 g
Sugars172 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.1 mg
Potassium304 mg
Calcium30 mg
Iron0.5 mg
Magnesium38 mg
Phosphorus36 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 155. The excerpt below is the record exactly as published.
Brier Hill Dessert. Stew one quart of blackberries with one quart of sugar and half a cupful of water
Cook this with the app: pantry check, scaling, and the assistant.