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Preserved Blueberries
From Mary Jane's cook book, 1916
Serves 18
Presented as published in 1916. 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
75Calories
0 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories75 kcal
Protein0.4 g
Carbohydrates18 g
Fiber0 g
Sugars16 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium43 mg
Calcium6.2 mg
Iron0.2 mg
Magnesium3.2 mg
Phosphorus6.5 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4 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
Water49 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 84. The excerpt below is the record exactly as published.
PRESERVED BLUEBERRIES. Fill sterilized jars full to overflowing with washed blueberries. Shake down well and fill as full as possible. Make a syrup in the proportion of 1 cup of sugar to i/2 cup of water.
Cook this with the app: pantry check, scaling, and the assistant.