Preserved Huckleberries
From La cuisine creole, 1885
Great for tarts when fruit is scarce.
Presented as published in 1885. 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
1914Calories
2 gProtein
491 gCarbs
2 gFat
Full nutrition (19 nutrients)
Calories1914 kcal
Protein1.8 g
Carbohydrates491 g
Sugars453 g
Total Fat1.9 g
Sodium50 mg
Potassium9.1 mg
Calcium73 mg
Iron1.6 mg
Magnesium1.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C13 mg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Water411 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 86. The excerpt below is the record exactly as published.
PBESERVED HUCKLEBEBBIES. Take them just as they begin to ripen, pick and weigh them^ allow a pound of fruit to a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.