Grape Juice

Ingredients

• dilute with water
• one cup sugar to one quart juice

Method

1. 1

   Select sound, sweet grapes, well ripened but not over-ripe.

2. 2

   Wash, pick from the stems and put them into an enamel preserving pan over a slow fire.

3. 3

   Mash with a pestle and heat, not boil, about fifteen minutes, or until seeds are freed from pulp.

4. 4

   Lay a large square of cheese cloth over a bowl, turn in the grapes, tie the corners and hang to drip without pressure for twenty-four hours.

5. 5

   Next morning heat juice to boiling point and turn immediately into sterilized jars or bottles and seal.

6. 6

   This is pure grape juice; in serving dilute with water and chipped ice and sweeten to taste.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 58. The excerpt below is the record exactly as published.

Grape Juice Select sound, sweet grapes, well ripened but not over- ripe. Wash, pick from the stems and put them into an enamel preserving pan over a slow fire. Mash with a pestle and heat, not boil, about fifteen minutes, or until seeds are freed from pulp. Lay a large square of cheese cloth over a bowl, turn in the grapes, tie the corners and hang to drip without pressure for twenty-four hours. Next morning heat juice to boiling point and turn immediately into sterilized jars or bottles and seal. This is pure grape juice; in serving dilute with water and chipped ice and sweeten to taste. If a weaker quality is desired, allow one quart cold water to eight pounds Concord grapes. Wash, stem, heat, mash and boil fifteen minutes. Strain, cool, and press out all the juice. Allow one cup sugar to one quart juice

Cook this with the app: pantry check, scaling, and the assistant.