Blackberry Wine
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
8641Calories
57 gProtein
2232 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories8641 kcal
Protein57 g
Carbohydrates2232 g
Fiber191 g
Sugars2447 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium682 mg
Potassium8466 mg
Calcium2178 mg
Iron21 mg
Magnesium943 mg
Phosphorus799 mg
Zinc7.4 mg
Copper6.4 mg
Manganese33 mg
Vitamin D0 mcg
Vitamin C554 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)2 mg
Folate18 mcg
Choline42 mg
Caffeine0 mg
Water6913 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 42. The excerpt below is the record exactly as published.
BLACKBERRY WINE. Ingredients. 4 Quarts Blackberries. i Gallon Water. 4 Lbs. Brown Sugar. i Lb. Lump Sugar. A Little Isinglass
Cook this with the app: pantry check, scaling, and the assistant.