Grapes Pickle
From The "Queen" cookery books: Pickles and Preserves, 1902
Use a wooden spoon to remove grapes and keep jar covered.
Presented as published in 1902. 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
Nutrition per serving
2154Calories
0 gProtein
453 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2154 kcal
Protein0 g
Carbohydrates453 g
Fiber0 g
Sugars451 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium176083 mg
Potassium206 mg
Calcium306 mg
Iron3.7 mg
Magnesium42 mg
Phosphorus81 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water2759 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 51. The excerpt below is the record exactly as published.
two quarts of vinegar, one quart of spring water, and lib. of coarse sugar, and skim off all the scum as it rises ; then let it stand till cold. Now dry the first jar carefully, put in some fresh vine leaves, and lay in the grapes again with more vine leaves between each layer ; then pour the clear part of the pickle over the grapes, being careful that they are well covered by the vine- gar, and place a flannel -covered board on the top to keep the fruit well under the liquid ; then cork and cover down closely. Take them out with a wooden spoon only, and be very careful to cover down the jar each time, or they will certainly be spoiled. For the brine, dry and crush a pound of bay salt
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