Blackberry Syrup
From Twentieth century home cook book, 1905
Serves 3
A tablespoonful for a child, or a wineglassful for an adult, is a dose.
Presented as published in 1905. 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
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 35. The excerpt below is the record exactly as published.
Blackberry Syrup. — Make a simple syrup of a jwund of sugar to each pint of water, and boil it until it is rich and thick. Then add to it as many pints of the expressed juice of ripe blackberries as there are pounds of sugar; put half a nutmeg, grated, to each quart of syrup; let it boil fifteen or twenty minutes; then add to it half a gill of fourth-proof brandy for each quart of syrup
Cook this with the app: pantry check, scaling, and the assistant.