Blackberry Acid
From The Henderson cook book, 1914
Serves 1
Not intoxicating, but a fine beverage to drink with cake. A good liver medicine. Recipe by Mrs. Jas. R. Rankin.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 73. The excerpt below is the record exactly as published.
To 1 peck of berries cover with 3 quarts boiling water ; let stand 24 hours ; then mash, strain well, and to every gallon juice add 3 pounds sugar; let ferment, skimming each day for 10 days ; then strain and jug. BLACKBERRY ACID. Pick the berries, it is better not to wash them, only wipe ; cover with the best vinegar and allow to stand 24 hours. Then crush berries in the vinegar, strain well. Allow 1 cup of this liquid juice to 1 cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.