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Pickled Elderberries for Pies

Name: Pickled Elderberries for Pies
Yield: 14 servings
Ingredients: Seven pounds elderberries, stemmed; four pounds sugar; one pint vinegar; two tablespoonfuls cinnamon; one tablespoon cloves

From The Rural cook book, 1907

Serves 14

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

675Calories

2 gProtein

172 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories675 kcal

Protein1.6 g

Carbohydrates172 g

Fiber17 g

Sugars129 g

Total Fat1.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol0 mg

Sodium17 mg

Potassium648 mg

Calcium104 mg

Iron3.9 mg

Magnesium14 mg

Phosphorus91 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C82 mg

Vitamin A68 mcg

Vitamin E0.1 mg

Vitamin K1 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate14 mcg

Choline0.3 mg

Caffeine0 mg

Water214 g

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 97. The excerpt below is the record exactly as published.

Pickled Elderberries for Pies.— Seven pounds elderberries, stemmed, four pounds sugar, one pint vinegar, two tablespoonfuls cinnamon, one tablespoon cloves

Cook this with the app: pantry check, scaling, and the assistant.