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Pickled Blackberries
From The new practical housekeeping, 1890
Serves 7
Very nice without spices.
Presented as published in 1890. 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
467Calories
6 gProtein
115 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories467 kcal
Protein5.9 g
Carbohydrates115 g
Fiber20 g
Sugars140 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.9 mg
Potassium648 mg
Calcium69 mg
Iron0.9 mg
Magnesium81 mg
Phosphorus83 mg
Zinc0.8 mg
Copper0.6 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C59 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
Water462 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 440. The excerpt below is the record exactly as published.
Pickled Blackberries. — Three quarts blackberries, one quart vinegar, one quart sugar ; put all together and boil ten or fifteen minutes. Put up and seal in glass cans. Cinnamon or any spices to taste
Cook this with the app: pantry check, scaling, and the assistant.