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Blackberry Brandy
From The national course in home economics, 1917
Serves 7
Recipe by Mrs. T. M. Battle.
Presented as published in 1917. 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
Nutrition per serving
657Calories
1 gProtein
125 gCarbs
3 gFat
Full nutrition (35 nutrients)
Calories657 kcal
Protein1.3 g
Carbohydrates125 g
Fiber3 g
Sugars119 g
Total Fat3.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium451 mg
Calcium92 mg
Iron2.1 mg
Magnesium72 mg
Phosphorus48 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A18 mcg
Vitamin E2.7 mg
Vitamin K45 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate31 mcg
Choline19 mg
Caffeine0 mg
Alcohol21 g
Water299 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 247. The excerpt below is the record exactly as published.
BLACKBERRY BRANDY. Two quarts of blackberry juice, one and one-half pounds of sugar, one-half ounce of cinnamon, one-half ounce of grated nutmeg, one-fourth ounce of cloves, one ounce of allspice; boil a few moments; when cool add one pint of brandy
Cook this with the app: pantry check, scaling, and the assistant.