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Ingredientes
- 1 quart Vinegar (type)
- 2 quart Blackberries Sugar
Direcciones
- To each qt of good vinegar, add in two qts of Blackberries. Let stand for 24 hrs then drain the vinegar off through a sieve. Don't squeeze them.
- Add in the same quantity of Blackberries again to the strained vinegar, letting stand as before for 24 hrs. Strain as before and add in a third quantit.
- When you have strained the fruit off a third time, measure the liquor into a stone covered-jar. To each pint of vinegar, add in a lb. of lump sugar.
- Set the jar in a pot of boiling water, and let the vinegar boil for ten min, stirring it to mix the sugar well through;when cool, bottle it for use. It is all the better for standing for some months before being used.
- A cheaper sort might be made with fine moist sugar, or possibly with crushed sugar, but must be well scummed. Blackberry vinegar makes an excellent fever drink, a small quantity being mixed in a tumbler of cool water. It is very refreshing in warm weather, and is made in considerable quantities by those who have wild Blackberries growing near the clearings, and plenty of sugar at command.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 960g | |
| Calories 202 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 701mg | 20% |
| Total Carbs 8.93g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.84g | 3% |
| Protein 0.0g | 0% |
