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Blackberry Wine
From The national course in home economics, 1917
Serves 9
W. T. M.
Presented as published in 1917. 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
466Calories
8 gProtein
117 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories466 kcal
Protein7.8 g
Carbohydrates117 g
Fiber22 g
Sugars127 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Sodium246 mg
Potassium698 mg
Calcium130 mg
Iron7.9 mg
Magnesium89 mg
Phosphorus95 mg
Zinc0.9 mg
Copper0.6 mg
Manganese3.6 mg
Vitamin C62 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate28 mcg
Choline2.7 mg
Water431 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 248. The excerpt below is the record exactly as published.
BLACKBERRY WINE. Gather the fruit when ripe, on a dry day. Mash the berries. Put into a vessel, with the head out, and a tap fitted near the bottom; pour on boil- ing water, one quart to each gallon of berries. Let them stand covered till the pulp rises to the top and forms a crust — about thirty-six hours. Then draw off the fluid into another vessel, and add two pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.