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Blackberry Wine, No. 3
From Virginia Cookery-book, 1884
Serves 10
Use an egg to check sugar content.
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
437Calories
0 gProtein
113 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories437 kcal
Protein0 g
Carbohydrates113 g
Sugars113 g
Total Fat0.4 g
Sodium1.1 mg
Potassium2.3 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 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. 3. (Albemarle Coanty Recipe.) Express the juice from the blackberries ; to the squeezed pulp add as much water as it has yielded juice, and stir for half an hour ; then strain, and mix with the juice. To every gallon of this mixture add two pounds and a half, or three pounds, of white sugar
Cook this with the app: pantry check, scaling, and the assistant.