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BLACKBERRY WINE
From The household (of the Detroit free press), 1886
Serves 10
Presented as published in 1886. 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
507Calories
7 gProtein
128 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories507 kcal
Protein7 g
Carbohydrates128 g
Fiber20 g
Sugars137 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Sodium222 mg
Potassium628 mg
Calcium117 mg
Iron7.2 mg
Magnesium80 mg
Phosphorus86 mg
Zinc0.8 mg
Copper0.5 mg
Manganese3.2 mg
Vitamin C55 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate26 mcg
Choline2.5 mg
Water388 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 393. The excerpt below is the record exactly as published.
BLACKBERRY WINE. Measure your berries, mash them in a jar, and for each gallon of fruit add a quart of boiling water ; let it stand twenty-four hours, then strain, and to each gallon of juice add two and one-half pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.