Aunt Virginia's Blackberry Wine
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 42. The excerpt below is the record exactly as published.
Aunt Virginia's Blackberry Wine Measure your berries and bruise them. To every gallon add 1 quart of boiling water. Let the mixture stand 4 hours, stirring occasionally. Then strain off the liqour into a cask. To every gallon adding 3 lbs. of sugar.
Cook this with the app: pantry check, scaling, and the assistant.