Grape Butter
From Mary Jane's cook book, 1916
Serves 10
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 89. The excerpt below is the record exactly as published.
GRAPE BUTTER. Pick over grapes, wash and drain well. Separate skins from pulp, heat the latter to boiling point in a preserving kettle and sim- mer slowly till seeds drop out. Put pulp through colander to re- move seeds. Add skins to pulp in the preserving kettle, cook mix- ture slowly for 30 minut
Cook this with the app: pantry check, scaling, and the assistant.