Blackberry Wine
From Jane Hamilton's recipes, 1909
Store in a dry cellar.
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
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 41. The excerpt below is the record exactly as published.
ather good ripe blackberries or dewber- ries, mash and strain them; to every gallon of juice put one quart of water and four pounds of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.