Blackberry Acid

Ingredients

• On twelve pounds of ripe fruit
• one-half gallon boiling water
• one and one-half pounds of white sugar
• five ounces of tartaric acid

Method

1. 1

   Pour boiling water over fruit and let stand for forty-eight hours.

2. 2

   Put up to drip without squeezing.

3. 3

   To every pint of juice, add sugar and tartaric acid.

4. 4

   Mix well and put away for use.

5. 5

   Do not cork too tightly at first.

6. 6

   Can be used immediately after making.

7. 7

   Serve in a glass of crushed ice, using two or three tablespoons of the acid, then filling the glass with water.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 94. The excerpt below is the record exactly as published.

Blackberry Acid On twelve pounds of ripe fruit (strawberries or grapes will be equally as good as blackberries) pour one-half gallon boiling water. Put away in an earthen jar and let stand forty-eight hours, then put up to drip without squeezing. To every pint of juice, add one and one-half pounds of white sugar and five ounces of tartaric acid

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