Ingredients
- a pound of beaten loaf-sugar
- a quart of brandy
Directions
1
Take the ripest blackberries. Mash them, put them in a linen bag and squeeze out the juice. To every quart of juice allow a pound of beaten loaf-sugar. Put the sugar into a large preserving kettle, and pour the juice on it. When it is all melted, set it on the fire, and boil it to a thin jelly. When cold, to every quart of juice allow a quart of brandy. Stir them well together, and bottle it for use. It will be ready at once.
By Eliza Leslie ·
Recipe sourced from
gutenberg