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Spiced Blackberries
From The household (of the Detroit free press), 1886
Serves 7
Prepare currants in very nearly the same manner, adding another pound of sugar.
Presented as published in 1886. 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
527Calories
0 gProtein
134 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein0.3 g
Carbohydrates134 g
Fiber2.3 g
Sugars129 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.5 mg
Potassium53 mg
Calcium54 mg
Iron0.6 mg
Magnesium9.9 mg
Phosphorus8.4 mg
Zinc0.1 mg
Copper0 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline1 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 418. The excerpt below is the record exactly as published.
SPICED BLACKBERRIES. To five pounds of berries add two pounds of sugar, one pint of vine- gar, two tablespoonfuls of cinnamon, two of cloves, the same of all- spice; heat all well together, skim out the fruit and boil one hour; return the fruit and boil fifteen minutes ; put in jars and cover tight. Prepare currants in very nearly the same manner, adding another pound of sugar. SPICED CURRANTS. One ounce of cinnamon, half an ounce of cloves, one tablespoonful each of mace and allspice, well ground, one pint of vinegar
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