Blackberry Wine
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
Source and licence
From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Louisiana Creole cookery (Cooking, Creole); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Mash the berries without boiling them;
- strain the juice, and to six pints of juice, add two pints of water and three pounds of sugar.
- Mix thoroughly and put it in a wide-mouthed stone jar to ferment.
- Cover it carefully with a cloth, to keep out all insects;
- open it and skim it every morning;
- then cover it up again carefully, for much of the bouquet of the wine depends on this.
- When it ceases to ferment, strain it and put it in a demijohn;
- do not cork it tightly, as it must have a little air, but cover the loose stopper with a piece of muslin or tarlatan, to keep out the insects.
- It will be ready to bottle in two months.