Blackberry Acid
From Anson County cook book, 1928
Serve with water, adding more sugar if needed.
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 57. The excerpt below is the record exactly as published.
BLACKBERRY ACID, 3 gallons of berries 3 pints cold water 5 oz. tartaric acid Dissolve tartaric acid in water, cover berries and let stand for 48 hours. Do not squeeze but strain carefully through a bag. For each pint of juice
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