Blackberry Brandy
From Miss Corson's practical American cookery and household management, 1885
Serves 20
Store in air-tight bottles.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 307. The excerpt below is the record exactly as published.
BLACKBERRY BRANDY. Brtfise five pounds of blackberries ; add to them one gallon of proof spirits, one-eighth of an ounce each of crushed cloves, mace, and cinnamon, and a dozen crushed cardamom-seeds ; let all these ingredients stand, closed from the air, for two weeks. Then make a sirup of two pounds of sugar and one pint of water
Cook this with the app: pantry check, scaling, and the assistant.