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Blackberry Cordial
From San Rafael cook book, 1906, 1906
Serves 8
Presented as published in 1906. 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
670Calories
1 gProtein
135 gCarbs
2 gFat
Full nutrition (35 nutrients)
Calories670 kcal
Protein1 g
Carbohydrates135 g
Fiber1.9 g
Sugars132 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium8.1 mg
Potassium371 mg
Calcium66 mg
Iron1.6 mg
Magnesium58 mg
Phosphorus36 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A16 mcg
Vitamin E2.3 mg
Vitamin K39 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate26 mcg
Choline17 mg
Caffeine0 mg
Alcohol19 g
Water261 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 96. The excerpt below is the record exactly as published.
BLACKBERRY CORDIAL— Mrs. R. E. Neil. 2 quarts blackberry juice, 2 pounds granulated sugar, % ounce cin- namon, 14 ounce cloves, % ounce allspice; simmer 20 minutes; when, cold add 1 pint of the best brandy
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