Grape Jam
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 2. The excerpt below is the record exactly as published.
GRAPE JAM. Break the grapes, savinp the skins. Heat the pulp for " couple of minutes, but do not let it boil; strain through sieve to remove the seads; add the skins and take twelve ounces of sugar to each pound of pulp
Cook this with the app: pantry check, scaling, and the assistant.