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Blackberry Wine No. 1
From Original White House Cookbook, 1887
Serves 11
Carefully follow these directions for excellent wine.
Presented as published in 1887. 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
606Calories
1 gProtein
149 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories606 kcal
Protein1.2 g
Carbohydrates149 g
Fiber0.4 g
Sugars148 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium38 mg
Potassium648 mg
Calcium146 mg
Iron2.6 mg
Magnesium86 mg
Phosphorus48 mg
Zinc1.5 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A21 mcg
Vitamin E3.2 mg
Vitamin K54 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate37 mcg
Choline26 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 297. The excerpt below is the record exactly as published.
LACKBERRY WINE. No. 1. Cover your blackberries with cold water ; crush the berries well with a wooden masher ; let them siand 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.