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Canned Huckleberries
From The Cook County cook book, 1912
Serves 4
No sugar required, but a sprinkle of salt is good.
Presented as published in 1912. 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
2Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.3 kcal
Protein0 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium0.1 mg
Calcium1.1 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 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
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 341. The excerpt below is the record exactly as published.
CANNED HUCKLEBERRIES.— Pick over and wash berries, then put into a preserving kettle with a small quantity, of wate
Cook this with the app: pantry check, scaling, and the assistant.