Grape Conserve
From The Toronto Cook Book, 1915
Serves 20
This will keep in jelly glasses.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 163. The excerpt below is the record exactly as published.
Grape Conserve Take ten pounds of blue grapes; separate skins from pulps; boil pulps and strain out seeds; then add the skins, two pounds raisins whole or cut, four oranges (pulp cut fine), skins of two oranges sliced fine. Cook all together for thirty minutes. Then add ten pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.