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Blackberry Cordial
From Virginia Cookery-book, 1884
Serves 6
Crack up a handful of seeds and add to juice for flavor.
Presented as published in 1884. 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
592Calories
2 gProtein
145 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein1.5 g
Carbohydrates145 g
Fiber3.4 g
Sugars139 g
Total Fat3.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium13 mg
Potassium512 mg
Calcium99 mg
Iron2.3 mg
Magnesium84 mg
Phosphorus51 mg
Zinc1.5 mg
Copper0.4 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A21 mcg
Vitamin E3.2 mg
Vitamin K54 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate36 mcg
Choline23 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 132. The excerpt below is the record exactly as published.
Blackberry Cordial. (Medicine.) To two quarts of blackberry juice add one pound of sugar (the best loaf), half an ounce of nutmegs grated, half an ounce of powdered cloves, half an ounce of pow- dered cinnamon, and half an ounce of allspice, also pulver- ized. Boil all together for a short while, and when cold add one pint of fourth-proof brandy, or pure rectified VIRGINIA COOKEMT'BOOK. 281 whiskey, and half a pound of white sugar
Cook this with the app: pantry check, scaling, and the assistant.