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Jelly (Blackberry)
From Recipes for the million, 1891
Serves 10
Presented as published in 1891. 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
175Calories
3 gProtein
45 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories175 kcal
Protein2.8 g
Carbohydrates45 g
Fiber9.5 g
Sugars57 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.9 mg
Potassium303 mg
Calcium34 mg
Iron0.4 mg
Magnesium39 mg
Phosphorus36 mg
Zinc0.3 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
Water344 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 117. The excerpt below is the record exactly as published.
JELLY (BLACKBERRY). — Boil two quarts of blackberries in two quarts of water, bruising the berries with a wooden spoon ; strain through a fine linen bag, and boil the syrup for five minutes ; then to each pint of juice add a pound of sugar
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