Grape Syrup

Ingredients

• twelve pounds of grapes
• three pints of water
• one pound of loaf sugar
• half an ounce of cinnamon

Method

1. 1

   Boil grapes with water until well cooked.

2. 2

   Strain through a hair sieve and let the juice settle overnight.

3. 3

   To each pint of juice, add 1 pound of loaf sugar.

4. 4

   Stir in water and boil until clear, adding cinnamon.

5. 5

   Strain into bottles and cork.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 141. The excerpt below is the record exactly as published.

ee pounds of loaf sugar, and let it boil till it becomes a clear, thick syrup. No. 666. — Grape Syrup. To twelve pounds of grapes, when picked, add three pints of water ; set them on a moderately hot fire till the grapes are well boiled, keeping the pan covered ; then strain through a hair sieve, gently pressing the grapes ; when cool, cover with a plate, and let the juice remain till the next day; then carefully clear it off, and to each pint allow a pound of loaf sugar, broken ; put the sugar into a pan, adding a pint of water to each four pounds ; stir it whilst cold, till the sugar is partly dis- solved ; then put it on a rather brisk fire with the pan covered, stirring occasionally till nearly boiling ; then watch it carefully, and if it rise veiy much, draw the pan a little forward ; let it boil up quickly several times, then moderately, till there is a thick scum formed at the side of the pan, take it off quite clean, then pour in the juice, and cover the pan till nearly boiling; remove the cover, and let the syrup boil quarter of an hour, carefully taking off any scum that may arise. Put half an ounce of cinnamon

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