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Blackberry Cordial
From The complete cook book, 1900
Serves 6
Soothing for summer complaints of children.
Presented as published in 1900. 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
512Calories
2 gProtein
112 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein2.1 g
Carbohydrates112 g
Fiber5.1 g
Sugars101 g
Total Fat8.5 g
Saturated Fat4.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium532 mg
Calcium98 mg
Iron2.4 mg
Magnesium105 mg
Phosphorus78 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A21 mcg
Vitamin E3.1 mg
Vitamin K52 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate46 mcg
Choline24 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 151. The excerpt below is the record exactly as published.
BLACKBERRY CORDIAL. Two quarts blackberry juice, one pound loaf sugar, four grated nutmegs, one-quarter ounce ground cloves, one-quarter ounce ground allspice, one-quarter ounce ground cinnamon. Simmer all together, for thirty minutes, in a stewpan closely covered, to prevent evapo- ration. Strain through a cloth when cold and add a pint of the best French brandy
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