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Preserved Huckleberries
From The Swedish, French, American cook book, 1918
Serves 10
Can be used in place of preserves for puddings and pies.
Presented as published in 1918. 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
625Calories
1 gProtein
159 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories625 kcal
Protein1.1 g
Carbohydrates159 g
Fiber0 g
Sugars136 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium3.2 mg
Calcium44 mg
Iron0.9 mg
Magnesium0.9 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 621. The excerpt below is the record exactly as published.
Preserved Huckleberries ( Conserve de Myrtelles) Take six pounds of huckleberries; pick, clean, and wash well; put on a napkin on a table to drain. Let two cups water and three pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.