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Blackberry Wine, No. 1
From Virginia Cookery-book, 1884
Serves 10
Careful following of directions will ensure excellent wine.
Presented as published in 1884. 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
517Calories
0 gProtein
133 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories517 kcal
Protein0.2 g
Carbohydrates133 g
Fiber0 g
Sugars132 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium38 mg
Potassium181 mg
Calcium113 mg
Iron1 mg
Magnesium12 mg
Phosphorus5.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline3.1 mg
Caffeine0 mg
Water1.8 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 132. The excerpt below is the record exactly as published.
Blackberry Wine, No. 1. (Orange Connty Recipe.) Coyer your blackberries with cold water ; crush the berries well with a wooden masher ; let them stand twenty-four hours ; then strain, and to one gallon of juice put three pounds of common brown sugar
Cook this with the app: pantry check, scaling, and the assistant.