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Blackberry Wine
From The complete cook book, 1900
Serves 11
Excellent for summer ailments.
Presented as published in 1900. 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
578Calories
1 gProtein
144 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories578 kcal
Protein0.8 g
Carbohydrates144 g
Fiber0.3 g
Sugars144 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium6.5 mg
Potassium366 mg
Calcium36 mg
Iron1.4 mg
Magnesium58 mg
Phosphorus32 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A16 mcg
Vitamin E2.4 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate27 mcg
Choline18 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 149. The excerpt below is the record exactly as published.
BLACKBERRY WINE. Bruise your berries, measure them, and to every gallon, add a quart of boiling water. Let this stand twenty-four hours, stirring it three or four times during this time. The third day strain off the juice, and to every gallon of this strained liquor, put two pounds of refined sugar. Cork it tight, and let it stand until cool weather; when you will have a wine that you will never voluntarily be without. BLACKBERRY WINE. Mash the berries without boiling them ; strain the juice, and to six pints of juice, add two pints of water and three pounds of sugar
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