Blackberry Wine
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Will keep indefinitely. When serving, dilute with water to taste.
Presented as published in 1909. 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
1247Calories
3 gProtein
303 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1247 kcal
Protein3 g
Carbohydrates303 g
Fiber1 g
Sugars302 g
Total Fat6.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat3.4 g
Cholesterol0 mg
Sodium12 mg
Potassium1333 mg
Calcium120 mg
Iron4.8 mg
Magnesium207 mg
Phosphorus118 mg
Zinc4.1 mg
Copper1.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C111 mg
Vitamin A59 mcg
Vitamin E8.9 mg
Vitamin K150 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate98 mcg
Choline65 mg
Caffeine0 mg
Water895 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 17. The excerpt below is the record exactly as published.
BLACKBERRY WINE. Take a quantity of blackberries, extract the juice either by pressing thru sieve or by heating on the fire. To each quart of juice add one-half pound of sugar. Boil ten to fifteen minutes, then bottle in the usual manner. The flavor will be improved by the addition of a little cinnamon
Cook this with the app: pantry check, scaling, and the assistant.