Blackberry Syrup

Name: Blackberry Syrup
Yield: 3 servings
Ingredients: one pint of juice; one pound of white sugar; one-half ounce of powdered cinnamon; one-fourth ounce mace; two teaspoons cloves; a glass of French brandy

From The new home cook book, 1896

Serves 3

Presented as published in 1896. 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 The new home cook book (1896), page 145. The excerpt below is the record exactly as published.

BLACKBERRY SYRUP. Mrs. Bausher. To one pint of juice, put one pound of white sugar, one- half ounce of powdered cinnamon, one-fourth ounce mace, and two teaspoons cloves ; boil all together for quarter of an hour, then strain the syrup, and add to each pint a glass of French brandy

Cook this with the app: pantry check, scaling, and the assistant.