Grape Jelly
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 367. The excerpt below is the record exactly as published.
GRAPE JELLY.— Isabella, Concord or Clinton grapes are best to use; have them freshly picked, and finish as directed for other jellies, using 1 lb. of sugar to 1 pint of juice
Cook this with the app: pantry check, scaling, and the assistant.