Grape Juice
From The Portland Woman's Exchange Cook Book, 1913
Serves 18
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 87. The excerpt below is the record exactly as published.
Grape Juice. 24 lbs. grapes (crushed). 10 ozs. tartaric acid dissolved in 1 qt. water. Let remain 48 hours, then strain. Add as many pounds of sugar as you have pints of juice
Cook this with the app: pantry check, scaling, and the assistant.