Blackberry Wine
From Buckeye cookery, 1892
Serves 12
Cover the cask with muslin during fermentation.
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 Buckeye cookery (1892), page 322. The excerpt below is the record exactly as published.
BLACKBERRY WINE.—To every gallon of bruised berries, add half a gal- lon of soft cold water; let stand twenty-four hours, then strain. To every — gallon juice, add three pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.