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New England manuscript cookbook, 1880-1910
Page 66a
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Spiced Grapes. Take skins off grapes, cook pulp until seeds separate then put through colander add skins & pulp & allow half pound of sugar to every pint of fruit & about half pint vinegar to 4 qts grapes Use ground cloves & cinnamon to taste Boil slowly one hour & Watch Closely. Grape Juice Cook grapes one hour or until soft. Strain through a fine sieve & cook juice adding 1 cup sugar to 1 cup juice. Boil well & put in glass jars.
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Spiced Grapes. Take skins off grapes, cook pulp until seeds separate then put through colander add skins & pulp & allow half pound of sugar to every pint of fruit & about half pint vinegar to 4 qts grapes Use ground cloves & cinnamon to taste Boil slowly one hour & Watch Closely. Grape Juice Cook grapes one hour or until soft. Strain through a fine sieve & cook juice adding 1 cup sugar to 1 cup juice. Boil well & put in glass jars.
Szathmary Culinary Manuscripts and Cookbooks
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