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Huckleberry Preserves

Name: Huckleberry Preserves
Yield: 2 servings
Ingredients: f lb. of sugar; 1 cup water; each lb. of huckleberries; the juice of half a lemon

From The household cook book, 1902

Serves 2

Bilberries can be preserved the same way.

Presented as published in 1902. 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

535Calories

1 gProtein

137 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories535 kcal

Protein1.5 g

Carbohydrates137 g

Fiber1.4 g

Sugars114 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium27 mg

Potassium72 mg

Calcium50 mg

Iron1 mg

Magnesium4.9 mg

Phosphorus8 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C33 mg

Vitamin A0.5 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate5.5 mcg

Choline2.6 mg

Caffeine0 mg

Water309 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 379. The excerpt below is the record exactly as published.

HUCKLEBERRY PRESERVES.— Use f lb. of sugar and the juice of half a lemon to each lb. of huckleberries; put half the sugar on the berries, and let stand a few hours or over night; then drain off the juice, add 1 cup water

Cook this with the app: pantry check, scaling, and the assistant.