Grape Sauce

Ingredients

• To 1 cup stewed grapes
• add 1^4 cups sugar
• 2 well-beaten eggs
• 3 cups boiling hot water
• add lump butter about size of an egg
• 1 teasp vanilla flavor

Method

1. 1

   Combine all ingredients and thicken slightly with cornstarch before removing from fire.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 80. The excerpt below is the record exactly as published.

GRAPE SAUCES 127 Stewed Whole Cranberries Use only the best ripe berries, discarding all the soft and inferior ones, which may be used for marmalade or strained sauce. Wash the berries, and then put them into a double boiler. In a separate vessel cook together for 10 minutes one- half as much sugar as you have berries, and half as much water as sugar. Then pour this boiling syrup over the berries in the double boiler, and place the latter over a hot fire, and cook until the berries are done. This will take about 1 hour. Do not stir the berries, but from time to time press them down under the syrup, so that all may be equally cooked. Be care- ful that the water does not get too low in the outside boiler. Cooked in this manner the skins do not separate from the pulp, and the cranberries appear more like stewed cherries. — [N. M. P., N. H. Cranberry and Apple Sauce To the desired amount of cranberries add one-half as much peeled apples, cored and quartered, and stew together until tender. Then remove from fire and let stand until nearly cold before adding sugar to taste. It will not require nearly as much sweetening as when hot, and the apples impart a pleasant flavor, and also help to save sugar. If this sauce is rubbed through a sieve to remove the skins of the cranberries, it will be found to be a very pleasing as well as economical sauce to serve with meats of any kind. — [Mrs. E. B. L., Me. Cranberry Sauce (Jelly) Add 1 cup water to 1 qt cranberries and cook 10 to 15 minutes, then add 2 heaping cups sugar and cook 10 to 15 minutes longer. Rub through a sieve and pour into a mold wet in cold water. When ready to serve turn out on a platter. — [B. H. K., Me. Thin Cranberry Sauce Boil together 1 qt cranberries and 2 qts water, and when done add Vz cup sugar, and 1 tablesp flour or cornstarch moistened v/ith a little cold water. Cook 10 minutes longer and then rub through a sieve. — [Mrs. L. S., Minn. Grape Sauce To 1 cup stewed grapes, seeds and skins removed, add 1^4 cups sugar, 2 well-beaten eggs and 3 cups boiling hot water. Thicken a little with cornstarch and before removing from fire add lump butter about size of an egg, and 1 teasp vanilla flavor

Cook this with the app: pantry check, scaling, and the assistant.