Blackberry Wine
From Cassell's dictionary of cookery, 1892
Serves 10
Probable cost of blackberries, from 8d. to 1s. per gallon.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 244. The excerpt below is the record exactly as published.
Blackberry Wine.— Put any quantity of blackberries into a jar or pan, cover them with boiling water, and allow them to stand in a cool oven all night to draw out the juice ; or they may be mashed with the hand. Strain through a sieve into a jar or cask, and let it ferment for fifteen days. Then add one pound of sugar to every gallon of juice, with a quarter of a pint of gin or brandy
Cook this with the app: pantry check, scaling, and the assistant.