Blackberry Wine
From Waldensian cookery, 1957
Presented as published in 1957. 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
4193Calories
70 gProtein
1055 gCarbs
8 gFat
Full nutrition (28 nutrients)
Calories4193 kcal
Protein70 g
Carbohydrates1055 g
Fiber201 g
Sugars1141 g
Total Fat7.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Sodium2213 mg
Potassium6279 mg
Calcium1169 mg
Iron71 mg
Magnesium800 mg
Phosphorus859 mg
Zinc7.7 mg
Copper5.3 mg
Manganese32 mg
Vitamin C554 mg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate256 mcg
Choline25 mg
Water3876 g
As published
This recipe was extracted from Waldensian cookery (1957), page 2. The excerpt below is the record exactly as published.
BLACKBERRY WINE VARIATION (Recipe No. 1) One peck of fruit 2 quarts of boiling water Let stand for 48 hours, then squeeze out juice. Add one measure of sugar to two measures of juice. Put in crock and set in dark place for six weeks. Strain carefully through a cloth, and bottle. BLACKBERRY WINE (Recipe No. 2) Measure the berries and bruise them. To every gallon add one quart of boil- ing water. Let stand 24 hours, stirring occasionally; then strain off the liquor into a cask, adding two pounds of sugar to every gallon. Cork tight and let it stand till the following October when it will be ready for use without further boiling or straining. BLACKBERRY WINE (Recipe No. 3) Take one gallon of ripe blackberries
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