Blackberry Wine
From The Common sense recipe book, 1898
Presented as published in 1898. 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
16444Calories
679 gProtein
3778 gCarbs
79 gFat
Full nutrition (28 nutrients)
Calories16444 kcal
Protein679 g
Carbohydrates3778 g
Fiber1691 g
Sugars3249 g
Total Fat79 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat29 g
Sodium34831 mg
Potassium52160 mg
Calcium14135 mg
Iron1077 mg
Magnesium6839 mg
Phosphorus7931 mg
Zinc68 mg
Copper42 mg
Manganese262 mg
Vitamin C4430 mg
Vitamin E1.5 mg
Vitamin K0 mcg
Vitamin B64.2 mg
Thiamin (B1)22 mg
Riboflavin (B2)20 mg
Niacin (B3)253 mg
Folate4088 mcg
Choline394 mg
Water37152 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 96. The excerpt below is the record exactly as published.
BLACKBERRY WINE. Pour four gallons of boiling water over eight gallons of ripe fruit, mash the berries with a wooden spatula till entirely broken; cover the vessel, and let it remain twenty-four hours; then strain off the liquor, adding three pounds of moist sugar
Cook this with the app: pantry check, scaling, and the assistant.