Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Grape Cobbler
From The Rural cook book, 1907
Serves 2
Be careful not to overbake.
Presented as published in 1907. 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 The Rural cook book (1907), page 32. The excerpt below is the record exactly as published.
Grape Cobbler. — This is best made from very ripe black grapes. Wash them twice — on the bunches and after picking. Line a deep pie dish with half-inch rich crust, put in the grapes and all the sugar that will lie between them, heaping the fruit a little in the middle. Put on the top crust, cut cross slits in the middle and fold back the corners to leave an open square. Set the dish in a quick oven and while the pie bakes make a sauce, using half a cup of butter, one cup of sugar and one table- spoon boiling wat
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