Grape Syrup
From Temperance cook book, 1887
Serves 10
Nice for flavoring sauces, puddings, fruit cake, and mince meat.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 131. The excerpt below is the record exactly as published.
GRAPE SYKUP. Squeeze the grapes; be careful not to crush the seeds, for that would impart a bitter flavor to the juice. Boil it down to a thin syrup, bottle, and seal tight. This is nice to flavor sauces, pud- dings, fruit cake and mince meat. One tablespoonful of this syrup
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