Grape Wine

Ingredients

• one and a half pounds of white sugar
• each gallon of juice

Method

1. 1

   Pick the ripe grapes from stem, mash and strain out the juice; to each gallon of juice add sugar; let stand four or five days, keeping the vessel full enough to overflow.

2. 2

   Stop the vessel loosely for a few days, then cork and keep in a cool place for five months, when it will be ready to bottle and seal.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 21. The excerpt below is the record exactly as published.

grape wine. Then stop it loosely. Allow to stand five days or more, after which cork and keep in a cool, dark place for three months ; bottle and seal. To make dry, omit the sugar. Scuppernong Wine, No. 2 When the grapes are not thoroughly ripe, pour over them boiling water, and let them stand twelve hours. Press the juice from them. Two pounds of sugar are required when water is added. Then proceed as in foregoing recipe. 42 THE NEW ANNIE DENNIS COOK BOOK Scuppernang Wine, No. 3 Place the grapes in a covered vessel, and let them stand twenty-four to forty-eight hours. Then draw off the juice and sweeten with one and a half pounds of sugar to one gallon of juice. Keep the vessel full enough, for five days, for the scum to flow from it. Cork at the end of ten days. Scuppernong Wine, No. 4 Mash the grapes; pour quart of boiling water to a gallon of fruit; let it stand twenty-four hours. Strain it into a jar, and add three pounds of sugar to one gallon of the juice. Let it stand again twenty-four hours, then skim and strain. Then put in jugs, putting thin muslin cloth over the mouth. Let stand six or eight weeks, strain through a flannel bag, bottle and cork tightly, and it will soon be ready for use. Scuppernong Catsup Pulp and then measure one gallon of ripe scupper- nongs; place over the fire in a granite vessel. When hot the seed will rise to the top. Turn into a sieve, if necessary, rub the pulp through with a silver or wooden spoon. To this quantity of pulp add two teacupfuls of vinegar, two of sugar, heaping teaspoonful of salt, level teaspoonful each of ground allspice, cinnamon, cloves, and black pepper. Boil slovdy until thick, stirring frequently ; then bottle and seal. Scuppernong Jelly, No. 1 Boil ripe, or nearly ripe scuppernongs, with nearly enough water to cover, until very tender, then strain through a jelly bag, measure the juice, and add the same measure of white sugar ; boil until it will congeal when dropped on a cold, dry surface. Scuppernong Jelly, No. 2 Take the pulp and juice of half ripe scuppernongs. Boil a few minutes and strain through a flannel bag. Add one pound of white sugar to each pint of juice and boil until jellied. It will take from twenty to thirty minutes. THE NEW ANNIE DENNIS COOK BOOK 43 Preserved Hulls of Scuppemongs Take the hulls, after using the pulp, and boil them in enough water to cover, until thej^ are tender. Pour off half the water and add one and a half pounds of sugar to each pint of hulls ; boil until the syrup is quite thick and put in jars. Use the hulls in the same way, with one pound of sugar to each pint of the hulls and leave all the water they are boiled in. Seal while hot. Some prefer these to those having more sugar. To Preserve Scuppernong Pulps Take half ripe scuppemongs between the thumb and forefinger and press the pulp into an earthen vessel ; continue until the desired amount of pulp is ready. Then press the seed from the pulp in the same way. When the seed have been removed, put the pulp in a kettle, with just enough water to cover and boil two or three minutes. Add one and a half pounds of sugar to each pint of pulp and boil twenty minutes, or until the syrup is thick. If the pulps are put in their strained juice and one pound of sugar added for each pint of juice and boiled for fifteen or twenty minutes, they will make a firm jelly that is nice to serve with whipped cream. GRAPES Grape Wine Pick the ripe grapes from stem, mash and strain out the juice; to each gallon of juice add one and a half pounds of white sugar

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