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Pickled Blackberries
From Fruit recipes, 1907
Serves 6
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
132Calories
0 gProtein
34 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories132 kcal
Protein0 g
Carbohydrates34 g
Fiber0.1 g
Sugars33 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.1 mg
Potassium3.3 mg
Calcium2.3 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water7.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 67. The excerpt below is the record exactly as published.
PICKLED BLACKBERRIES Allow three tablespoons fruit vinegar to,each quart of berries; also one cup of sugar. Boil with the sugar and . vinegar a half-teaspoon each of cassia buds
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