Blackberry Wine

Ingredients

• one quart of water
• three pounds of good brown sugar
• each gallon of juice
• the whites of two eggs

Method

1. 1

   To every gallon of berries add one quart of water.

2. 2

   Let them stand for twenty-four hours, then press out the juice and strain.

3. 3

   Add three pounds of brown sugar to each gallon of juice, put into a cask, and keep it full by adding from another vessel.

4. 4

   After it ceases to ferment, bung tightly, let it stand for three months, then bottle with a lump of sugar in each bottle.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 159. The excerpt below is the record exactly as published.

BLACKBERRY WINE. To every gallon of berries add one quart of water. Let them stand twenty-four hours, then press out the juice and 314 The New Kentucky Home Cook Book. strain. Add three pounds of good brown sugar to each gal- lon of juice, put into a cask and keep it full by adding some from another vessel reserved for the purpose. After it has ceased to ferment, bung it tightly, let it stand three months, then bottle, putting a lump of sugar into each bottle. Splen- did for the sick. Mrs. E. M. Coxxer. BLACKBERRY WINE. To every three pints of berries add one quart of water. Let it stand twenty-four hours, strain through a colander, then through a cloth. To each gallon of juice add three pounds of good brown sugar and the whites of two eggs

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