Blackberry Cordial
From La cuisine creole, 1885
Excellent for children during summer complaints and a tonic for debilitated persons.
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
Nutrition per serving
1770Calories
0 gProtein
457 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1770 kcal
Protein0.2 g
Carbohydrates457 g
Fiber1.2 g
Sugars455 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium58 mg
Potassium48 mg
Calcium24 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus5.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.9 mcg
Vitamin E0.2 mg
Vitamin K3.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.1 mcg
Choline0.9 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 91. The excerpt below is the record exactly as published.
BLACKBEERY CORDIAL. Simmer nice ripe blackberrîes in water enough to cover them, and when they are tender take them out, mash them and strain them through a strong cloth ; get 226 LA CUISINE CREOLE. ail the juice ont you can by squeezing, but do not let the pulp and seed corne through the bag. Now add a little of the water they were boiled in, however not more than two tablespoonfuls to each pint of strained juice. To every pint of this liquor, add one ponnd of ioaf sugar, one teaspoonful of mace, same of cloves and cinnamon. Boil ail thèse together a few minutes, and strain it again to free it from the spice. When this Byrup la cool, add to each pint a win^lass of good French brandy.
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Cook this with the app: pantry check, scaling, and the assistant.