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Pickled Blackberries
From The household (of the Detroit free press), 1886
Serves 11
Presented as published in 1886. 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
495Calories
4 gProtein
124 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein4.5 g
Carbohydrates124 g
Fiber16 g
Sugars142 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium499 mg
Calcium59 mg
Iron0.8 mg
Magnesium64 mg
Phosphorus63 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.5 mg
Caffeine0 mg
Water332 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 474. The excerpt below is the record exactly as published.
PICKLED BLACKBERRIES. Seven pounds of fruit, three pounds of sugar, one quart of vinegar, one-half ounce of cloves, one-half ounce cassia buds
Cook this with the app: pantry check, scaling, and the assistant.