Grape Preserves
From The complete cook book, 1900
Serves 1
Do not overcook to retain grape flavor.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 132. The excerpt below is the record exactly as published.
GRAPE PRESERVES. Use only ripe grapes. Squeeze out the pulp and juice, and put it in a granite kettle over the fire until tender enough to remove the seeds easily. Take it off-, take out the seeds and put back the pulp with the hulls and cook fifteen minutes. Now sweeten to taste with sugar
Cook this with the app: pantry check, scaling, and the assistant.