Grape Toast
From Every-day dishes and every-day work, 1897
Canned grapes can be used instead of fresh.
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 87. The excerpt below is the record exactly as published.
Grape Toast.— Stem well-ripened grapes, wash well, and scald without water in a double boiler until broken ; rub through a colander to remove seeds and skins, and when cool, sweeten to taste. If the toast is desired for breakfast, the grapes should be prepared the day previous. Soften the toast in hot cream
Cook this with the app: pantry check, scaling, and the assistant.