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Blackberry Cordial
From How we cook in Tennessee .., 1906
Serves 4
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
556Calories
1 gProtein
138 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein1.2 g
Carbohydrates138 g
Fiber3.6 g
Sugars132 g
Total Fat2.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium391 mg
Calcium91 mg
Iron2.2 mg
Magnesium65 mg
Phosphorus37 mg
Zinc1.2 mg
Copper0.4 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A16 mcg
Vitamin E2.6 mg
Vitamin K43 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate27 mcg
Choline18 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 147. The excerpt below is the record exactly as published.
Blackberry Cordial.— No. 2— To -each quart of blackberry juice add one pound of white sugar, half an ounce of cinna- mon, one-fourth an ounce of mace, two tablespoonfuls of cloves. Boil this mixture twenty minutes; strain, and when cold put to each quart a pint of French brandy
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