Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Grape Catsup
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 10
A modern interpretation · AI-generated from the original record
Ingredients
- 2 qts. ripe grapes
- 1 C. sugar
- 1 T. cloves
- 1 T. cinnamon
- 1 T. allspice
- 1/4 t. cayenne
- vinegar to cover
Method
Cook grapes in vinegar until soft, strain, add sugar and spices and cook until thick.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 9. The excerpt below is the record exactly as published.
GRAPE CATSUP. 2 qts. ripe grapes, vinegar to cover 1 C. sugar 1 T. cloves 1 T. cinnamon 1 T. allspice !/4 t. cayenne
Cook this with the app: pantry check, scaling, and the assistant.