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Canned Blueberries
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
They keep well without sugar and are good for pies.
Presented as published in 1907. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.8 kcal
Protein0 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium5.7 mg
Calcium2.5 mg
Iron0 mg
Magnesium1 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 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
Water64 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 153. The excerpt below is the record exactly as published.
6 qts huckleberries and 2 lbs sugar in a preserving ket- tle over the fire and let simmer gently a few minutes until the sugar is melted, then allow them to come to a boil and boil 4 or 5 minutes. Can at once in air-tight jars. — [Mrs. C. vonW.» N. J. CANNED BLUEBERRIES AND GOOSEBERRIES 227 Canned Blueberries Pick over carefully and wash and drain ripe blueberries, and stew them in their own juice, with a very little water added
Cook this with the app: pantry check, scaling, and the assistant.