Spiced Blackberries

Name: Spiced Blackberries
Ingredients: To six pints fruit; two and one-half pints sugar; one and one-half pints vinegar; one-half ounce cinnamon (ground); one-half ounce cloves; one-half ounce allspice; a little mace broken in small pieces

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

4123Calories

2 gProtein

1034 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories4123 kcal

Protein1.7 g

Carbohydrates1034 g

Fiber8.2 g

Sugars1015 g

Total Fat6.3 g

Saturated Fat0.9 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol0 mg

Sodium307 mg

Potassium370 mg

Calcium236 mg

Iron3.4 mg

Magnesium72 mg

Phosphorus67 mg

Zinc0.7 mg

Copper0.3 mg

Manganese9.4 mg

Vitamin D0 mcg

Vitamin C5.6 mg

Vitamin A5.1 mcg

Vitamin E1.3 mg

Vitamin K20 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate9.6 mcg

Choline5.9 mg

Caffeine0 mg

Water683 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 30. The excerpt below is the record exactly as published.

SPICED BLACKBERRIES. To six pints fruit take two and one-half pints sugar, one and one-half pints vinegar, one-half ounce cinnamon (ground), one-half ounce cloves, one-half ounce allspice, a little mace broken in small pieces

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