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Superior Blackberry Wine
From The complete cook book, 1900
Serves 9
A rich and flavorful wine.
Presented as published in 1900. 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
466Calories
8 gProtein
117 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories466 kcal
Protein7.8 g
Carbohydrates117 g
Fiber22 g
Sugars127 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Sodium246 mg
Potassium698 mg
Calcium130 mg
Iron7.9 mg
Magnesium89 mg
Phosphorus95 mg
Zinc0.9 mg
Copper0.6 mg
Manganese3.6 mg
Vitamin C62 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate28 mcg
Choline2.7 mg
Water431 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 149. The excerpt below is the record exactly as published.
SUPERIOR BLACKBERRY WINE. Bruise your berries, measure them, and to every gallon, add a quart of boiling water. Let this stand twenty-four hours, stirring it three or four times during this time. The third day strain off the juice, and to every gallon of this strained liquor, put two pounds of refined sugar
Cook this with the app: pantry check, scaling, and the assistant.