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Blackberry Wine
From The household gas cookery book, 1900
Serves 9
It will be ready for use without further straining.
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
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 household gas cookery book (1900) by Helen Edden, page 104. The excerpt below is the record exactly as published.
Blackberry Wine.— There is no wine to equal black¬ berry wine, either in flavour or for medicinal pur¬ poses, and all who can do so should manufacture enough for their own use every year. Measure the berries and bruise them; to every gallon adding one quart of boiling water. Let the mixture stand 24 hours, stirring occasionally ; then strain off the liquor into a cask, to every gallon adding two lbs. of sugar
Cook this with the app: pantry check, scaling, and the assistant.