Blackberry Acid

Ingredients

• a water bucket of berries
• one and one-half gallons of boiling water
• two pounds of sugar
• five ounces of tartaric acid

Method

1. 1

   Bruise berries, pour boiling water over them, and let stand for 24 hours.

2. 2

   Press out juice, add sugar and tartaric acid, let stand for a week, then strain and bottle.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 55. The excerpt below is the record exactly as published.

BLACKBERRY ACID Six quarts of berries, two and one-half ounces tartaric acid, two quarts of water. Dissolve acid in the water and pour over the berries. Let stand forty-eight hours and strain without bruising the berries. To every pint of ( 84 ) Can YOU live without eating GROCERIES COST YOU LESS Phone for your convenience — Delivery to your kitchen table Look for the sign, QUALITY SERVICE STORES this juice add one and one-fourth pounds of sugar. Bottle and keep in a cool place. Dilute with water when served. This makes about ten pints. BLACKBERRY WINE Measure the berries and bruise them, to every gallon of berries add one quart boiling water, let the mixture stand twenty-four hours stirring occasion- ally. Strain into a cask adding three pounds of sugar to every gallon of liquid. Cork the cask tightly and let it stand until November when it will be ready to draw off ready for use. BLACKBERRY ACID Bruise a water bucket of berries and pour over them, one and one-half gallons of boiling water. Let this stand twenty-four hours. Press out the juice, to every three pints put two pounds of sugar and five ounces of tar- taric ac

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