Blackberry Wine

Ingredients

• one gallon of berries
• one quart boiling water
• three pounds of sugar

Method

1. 1

   Bruise berries, add boiling water, and let stand for 24 hours.

2. 2

   Strain into a cask, add sugar, cork tightly, and let stand until November.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 55. The excerpt below is the record exactly as published.

BLACKBERRY WINE Measure the berries and bruise them, to every gallon of berries add one quart boiling water, let the mixture stand twenty-four hours stirring occasion- ally. Strain into a cask adding three pounds of sugar to every gallon of liquid. Cork the cask tightly and let it stand until November when it will be ready to draw off ready for use. BLACKBERRY ACID Bruise a water bucket of berries and pour over them, one and one-half gallons of boiling water. Let this stand twenty-four hours. Press out the juice, to every three pints put two pounds of sugar and five ounces of tar- taric acid, let it stand a week, then strain and bottle it and it is ready for use. This is a delicious drink. Put one quarter of glass of acid, fill the glass with ice water, sweeten to taste. Very good. PINEAPPLE LEMONADE Boil one pint of water and one cup of sugar for ten minutes add one can of grated pineapple and the juice of three lemons, cool, strain and add one quart of ice water. GRAPE JUICE Pick grapes, rejecting all unsound ones, put in porcelain or aluminum kettle with one pint of water, heat slowly, cook until all the juice is out. Strain is a jelly bag. Return to the kettle adding one pint of sugar to four pints juice, let come to a boil. Skim, then bottle and seal while hot. JELLY PUNCH Three quarts currant jelly, one quart gooseberry jelly, one quart straw- berry preserves, six oranges, four lemons, one-half gallon of canned cherries. ( 85 ) Dissolve jelly in two gallons of cold water and strain all of the ingredients through a cloth and sweeten and dilute to taste. This is delicious. RASPBERRY VINEGAR Pour over one gallon of berries

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