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Blackberry Wine
From Consult me, 1902
Serves 12
Improves with age.
Presented as published in 1902. 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
561Calories
1 gProtein
139 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories561 kcal
Protein1 g
Carbohydrates139 g
Fiber0.3 g
Sugars138 g
Total Fat2.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium6.8 mg
Potassium446 mg
Calcium43 mg
Iron1.6 mg
Magnesium70 mg
Phosphorus39 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A20 mcg
Vitamin E3 mg
Vitamin K50 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate33 mcg
Choline22 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 71. The excerpt below is the record exactly as published.
BLACKBERRY WINE.— To make a wine equal to port. Take ripe blackberries, press the juice from them, let it stand thirty-six hours to ferment (lightly covered) and skim well ; then, to every gallon of the juice, add one quart of water and three pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.