Grape Catsup

Ingredients

• the pulp of scuppernongs or muscadines
• a half teacupful of sugar
• a half teacupful of good apple vinegar
• half teaspoonful of salt
• ground cloves
• allspice
• cinnamon

Method

1. 1

   Boil the pulp until it can be rubbed through a sieve.

2. 2

   Add 0.5 teacup each of sugar and vinegar, 0.5 teaspoon of salt, and spices.

3. 3

   Boil slowly for 1 hour and bottle.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 23. The excerpt below is the record exactly as published.

Grape Catsup Take the pulp of scuppernongs or muscadines, and boil them until they can be rubbed through a sieve; then to each quart of the pulp add a half teacupf ul each of sugar and good apple vinegar, half teaspoonful of salt, ground cloves, allspice and cinnamon. Boil this slowly for one hour and bottle. Grapes for Winter Use Pick ripe grapes from the stem ; wash, put in a ket- tle and cover with water. Boil until the seed loosen ; stir them, and as the seed come to the top skim them off. When tender add two and a half pounds of sugar to a half gallon of grapes ; boil for half an hour, put in jars and seal while hot. ORANGES Orange Preserves To preserve oranges whole, cut a place out of one end large enough to take the pulps all out with a tea^ spoon. Then place the rinds in brine for twenty-four hours; then soak them in water until fresh; soak in alum water one night, and boil in clear water until ten- der. Don't boil many at a time, for fear of breaking or mashing them. Drain them on a cloth, place in jars. Make syrup of one pound of fruit; let it boil ten minutes, pour over the fruit and let it stand twenty-four hours. Then pour oranges and syrup into a kettle, boil for haflf an hour, put in jars, boil the syrup until there is just enough to cover the oranges, pour over them and seal. 46 THE NEW ANNIE DENNIS COOK BOOK Orange Marmalade, No. 1 Six oranges, four lemons. Slice as thin as possible, and take out the seed. To each pound of sliced fruit add three pints of cold water, and let stand twenty-four hours. Then boil three-quarters of an hour and let stand twenty-four hours. Then weigh, and to every pound of sliced fruit and water, add one and one-quarter pounds of sugar, and boil until clear, and it forms a jelly. About three-quarters of an hour will do. Orange Marmalade, No. 2 Chop the rind of one or two oranges fine; boil in clear water until tender; take it out of the water and add to the pulp from the oranges used in the foregoing recipe. Take out the seed from the pulp, add one pound of white sugar and a half teacupful of water

Cook this with the app: pantry check, scaling, and the assistant.