vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pickled Blackberries
From The household cook book, 1902
Serves 14
Blueberries, raspberries, and strawberries can be put up 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
517Calories
5 gProtein
131 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein5.1 g
Carbohydrates131 g
Fiber18 g
Sugars151 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium560 mg
Calcium72 mg
Iron1 mg
Magnesium71 mg
Phosphorus70 mg
Zinc0.7 mg
Copper0.5 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A0.2 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
Water345 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 402. The excerpt below is the record exactly as published.
1 pint vinegar, add spices, and fin- obab apple. ish like sweet apples. PICKLED BEETS. — Boil them until tender, in a porcelaindined kettle, and when cold slice them crossways, as the appearance is bet- ter than if cut lengthways; put in jars and pour on a hot rich syrup of vinegar, sugar, and spices to taste (put the spices in a bag). PICKLED BLACKBERRIES — Prepare a syrup of 2 pints vine- gar, 4 lbs. sugar, and | oz. each of cinnamon and cloves; bring it to a boil, put in 10 lbs. berries
Cook this with the app: pantry check, scaling, and the assistant.