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Blackberry Sirup
From Miss Corson's practical American cookery and household management, 1885
Serves 3
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
601Calories
2 gProtein
151 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein2.3 g
Carbohydrates151 g
Fiber7.9 g
Sugars161 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.6 mg
Potassium255 mg
Calcium29 mg
Iron0.4 mg
Magnesium33 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol2.8 g
Water293 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 304. The excerpt below is the record exactly as published.
BLACKBERRY SIRUP. Pick over ripe blackberries, crush them, and squeeze their juice through a clean cloth ; make a sirup by boiling a pound of sugar with a pint of water for ten minutes ; add a pint of sirup to each pint of juice ; boil the sirup and blackberry- juice together for fifteen minutes, after stirring them well together ; then to each quart of the blackberry sirup thus made, add a wineglassful of brandy
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