{"id":5446,"slug":"blackberry-cordial-for-medicinal-purposes","title":"Blackberry cordial, for medicinal purposes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["ripe blackberries","granulated sugar (one pound to each pint of juice)","one-fourth ounce of powdered cinnamon","one-fourth ounce of mace","one teaspoonful of cloves","a jill of French brandy to each pint"],"ingredients_norm":["ripe blackberry","granulated sugar","fourth ounce of powdered cinnamon","fourth ounce of mace","clove","jill of french brandy to each pint"],"steps":["Heat and strain through fine cheese cloth some ripe blackberries to obtain the juice.","To one pint of juice add one pound of granulated sugar, one-fourth ounce of powdered cinnamon, one-fourth ounce of mace, and one teaspoonful of cloves.","Boil all together for twenty minutes, strain, and to each pint add a jill of French brandy.","Put up in small bottles."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w77:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c92ea8400454ca5ef8a5849d0f553d9c738e3d67e8c9535c7c8156220557eb53","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/blackberry-cordial-for-medicinal-purposes"}