Mulberry Jelly: “It should be made like red currant jelly; the fruit first stewed, by putting it in jars and setting the jars in a sauce-pan of water, and letting it simmer till the juice well drawn; then strain if off, and to every pint of juice put one pound of loaf sugar; boil gentle for three-quarters of an hour. Two or three kernels of peaches or almonds are a great improvement.” “Our New Cook-Book,” Peterson’s Magazine 64, 1 (July 1873), 80.
Mulberry Pie: “Pick the berries as they fall to the ground; if you have both white and black varieties you may mix them. After they are stemmed, wash thoroughly and sprinkle with sugar and cover while making the pastry. Bake with an upper and lower crust and serve hot with cream and sugar.” Mother of Henrietta D. Grauel, Pennsicola Journal (Aug 1, 1912), 5.
Mulberry Preserves: “Simmer the mulberries in a jar, as directed in the recipe [below] for Mulberyy Syrup, and strain the juice. Put of a pint of this into a preserving-pan, with two pounds and a half oa sugar in small lumps; stir until the sugar is dissolved. Keep it boiling for about five minues, skimming carefully, then add two pounds of the fruit, without any bruised berries Move them gently in the syrup, and let the pan stand by the side of the fire until the preserve is hot through, then boil very gently for half an hour, and put them by to cook until next day. This would be best done in an earthenware or enameled pan, as the shifting from one vessel to another is likely to break the fruit. Boil again next day. The syrup, when cold, should be firm; test it before the pots are filled.” Cassell’s Dictionary of Cookery (1884), 430.
Mulberry Pudding: “Six eggs, one pint of sour milk or cream, one cup of melted butter, one quart mulberries mashed and run through a seeder, one teaspoonful of soda dissolved in the milk, one and a half cups of sugar. Mix this in one, then ix one quart of molasses with another cup of sugar; add all together and bake in a pudding pan. Serve with butter and sugar sauce seasoned with nutmeg.” S. T. Stone, The Sunny Side Dessert Book (Lynchburg, VA, 1908), 39.
Mulberry Ratafia: “Mulberries, 10 lbs; brandy, 10 pints; sugar, 4 lbs; mace, 2 drachms. Infuse the articles for 15 days; stir the mixture every day; strain through a bag and filter it.” Jerry Thomas, How to Mix Drinks (New York: Dick & Fitzgerald 1862), 230.
Mulberry Syrup: “Put some mulberries into a jug, tie a paper over it, and then put it up to the neck in a kettle of water, let it boil; as the liquor rises from the mulberries, drain it off; to each pint of it put one pound of white sugar, or brown sugar clarified; set it over a slow fire, and boil until about the consistence of molasses, then skim it, and take if off; when cold, bottle it. Mrs. T. J. Crowen, American Lady’s Cookery Book (New York: Dick & Fitzgerald, 1847) , 332.
Mulberry Vinegar: “Put six pounds of ripe mulberries into an earthenware pan, and pour over them vinegar to cover. When the have soaked twenty-four hours, bruise them with a wooden spoon, and cover with a cloth another twenty-four hours; bruise, and mix well; add more vinegar, until nearly a gallon has been poured upon them. When they have stood a week (they should be stirred daily during the time), strain off the vinegar, to every pint add a pound of loaf sugar, and boil and skim well for five minutes To be used like raspberry vinegar.” Cassell’s Dictionary of Cookery (1884), 430.
Mulberry Wine: “Gather the fruit before it is quite ripe; bruise it in a tub, and to every quart of bruised mulberries put the same quantity of water. Let the mixture stand for twenty-four house, and then strain it through a coarse sieve; having added to every gallon of diluted juice, three to four pounds of sugar, allow it to ferment in the usual manner; when fine in the cask bottle it.” Newport Mercury (May 11, 1867), 4
