Grape Sauce
From Every-day dishes and every-day work, 1897
A dressing of hot grape-pulp may be used instead of this sauce.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 9. The excerpt below is the record exactly as published.
Grape Sauce. — Prepare by heating the juice of grapes to boil- ing, and slightly thickening with a little corn-starch, previously rubbed smooth in a small quantity of cold water. The pro- portions should be one tablespoonful of the starch to one pint of the fruit juice. If the juice is quite thick, dilute it with one- third wate
Cook this with the app: pantry check, scaling, and the assistant.