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Blackberry Cordial
From The Hotel St. Francis cook book, 1919
Serves 3
For medicinal purposes.
Presented as published in 1919. 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
663Calories
1 gProtein
167 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories663 kcal
Protein0.8 g
Carbohydrates167 g
Fiber2.1 g
Sugars164 g
Total Fat2.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium7.3 mg
Potassium253 mg
Calcium55 mg
Iron1.5 mg
Magnesium42 mg
Phosphorus25 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A11 mcg
Vitamin E1.6 mg
Vitamin K27 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate19 mcg
Choline11 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 158. The excerpt below is the record exactly as published.
Blackberry cordial, for medicinal purposes. Heat and strain through fine cheese cloth some ripe blackberries. To one pint of juice add one pound of granulated sugar, one-fourth ounce of powdered cinnamon, one-fourth, ounce of mace, and one teaspoonful of cloves. Boil all together for twenty minutes, strain, and to each pint add a jill of French brandy
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