Grape Toast
From Healthful cookery, 1904
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 19. The excerpt below is the record exactly as published.
Grape Toast. — Heat the juice of fresh or canned grapes to boiling, and slightly thicken with corn- starch previously rubbed smooth in a little cold water, in the proportions of one tablespoonful of the starch to one pint of grape juice. If the juice is quite thick, first dilute it with one-third water
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