Grape Marmalade
From Harper's cook book encyclopædia, 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 Harper's cook book encyclopædia (1902), page 327. The excerpt below is the record exactly as published.
Grape Marmalade. — Cook the grapes as for jelly or catsup, and when very tender rub through a sieve, re- jecting the seeds. Measure the pulp, and to every pint allow T/z lb. of sugar.
Cook this with the app: pantry check, scaling, and the assistant.