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Blackberry Wine, No. 2
From Virginia Cookery-book, 1884
Serves 7
Careful racking off and bottling is essential.
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
748Calories
0 gProtein
194 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories748 kcal
Protein0 g
Carbohydrates194 g
Fiber0 g
Sugars194 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium5.2 mg
Calcium6 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 7 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. 2. (Culpepper Coanty Recipe.) Take ripe blackberries and press the juice from them ; let the juice stand thirty-six hours to ferment ; skim off whatever rises to the top ; then to every gallon of juice add one quart of water and three pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.