Grape Pulp Jelly
From The New century cook book, 1899
Serves 7
Use the pulp and skins cooked with whole grapes for grape butter.
Presented as published in 1899. 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 New century cook book (1899), page 107. The excerpt below is the record exactly as published.
Grape Pulp Jelly. To one quart of Concord grape pulps add one pint of water. Boil until tender. Put in jelly bag and let the juice drip — do not squeeze. To three pints of juice add two of sugar
Cook this with the app: pantry check, scaling, and the assistant.