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Spiced Elderberries
From The Rural cook book, 1907
Serves 14
Presented as published in 1907. 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
604Calories
2 gProtein
153 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein2.4 g
Carbohydrates153 g
Fiber23 g
Sugars94 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium53 mg
Potassium997 mg
Calcium240 mg
Iron5.9 mg
Magnesium33 mg
Phosphorus125 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A88 mcg
Vitamin E0.2 mg
Vitamin K3.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate20 mcg
Choline3.2 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 97. The excerpt below is the record exactly as published.
Spiced Elderberries. — Nine pounds cleaned elderberries, three pounds brown sugar, one pint vinegar and one ounce each of cloves
Cook this with the app: pantry check, scaling, and the assistant.