Blackberry Wine
From Aunt Daisy's Cookery Book 1953 (1953).
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A historical recipe
Aunt Daisy's Cookery Book 1953, by Aunt Daisy (Maud Basham) (1953).
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Put any quantity blackberries in a wooden or stone vessel.
- Crush, cover well with boiling or cold water, stir often for a few hours, cover with a light cloth, and leave 3 or 4 days.
- Strain off liquid, add $ l / 2 lb.
- sugar to every gallon.
- Put into keg or stone jar, do not quite fill;
- keep some liquid in jug for adding after every skimming to keep quantity the same.
- Will work for 2 or 3 weeks;
- skim daily, adding liquid each time.
- Keep muslin over keg.
- When finished working, cork or bung lightly, gradually tighten up daily.
- Must not move keg.
- Bottle in 6 months.
- Better left 12 months.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Slotted spoon
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Sieve
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Measuring jug