Grapes, Spiced
From Harper's cook book encyclopædia, 1902
Serves 11
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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 271. The excerpt below is the record exactly as published.
Grapes, Spiced. — To 6 lbs. of the grape pulp allow 3 lbs. of sugar, one table-spoonful of cinnamon, one dessert-spoonful each of cloves, all- spice, and grated nutmeg, one tea- spoonful of pepper and one of salt, two quarts of vinegar. Cook all to- gether, stirring constantly, until it is the consistency of catsup ; bottle and seal. Lemons, Pickled. — To six large lemons allow two quarts of boiling water, one quart of vinegar, x/z oz. of cloves, x/z oz. of white pepper, 1 oz. of grated ginger, Yz oz. of stripped mace, 1 oz. of mustard-seed, Y2 oz. of grated horseradish, and a few cloves of garlic. Put the lemons into a brine strong enough to bear an egg ; let them remain six days, stir- ring the brine every day. On the sixth day take the lemons out, throw them into two quarts of boiling water, and boil them fifteen minutes. Let them dry and get perfectly cold ort a fine hair sieve. Boil all the other in- gredients in the vinegar ; put the lemons into stone jars, pour in the boiling vinegar, cover closely, and stand away to cool. When cold, make the covers air-tight, and keep for six months, when they will be fit for use. Mangoes, Oil. — Take four dozen small mangoes, or large, yellow cu- cumbers, soak in strong brine for two or three days, wash them, remove the seed, and lay them in a kettle ; sprin- kle with powdered alum, cover with grape-vine or cabbage leaves, pour over sufficient vinegar to half fill the kettle, and let simmer one hour. Drain the mangoes, and fill with stuffing made of Y2 lb. of mustard- seed, 2 ozs. each of ground mustard, black pepper, turmeric, and cloves ; I oz. of celery seed, Yz oz. of pow- dered mace, and 2 lbs. of brown sugar, mixed to a paste with olive oil. Put in a jar with Y2 lb- of coarse salt, and pour over a gallon of vinegar. Mangoes, Pepper. — Take fifty full- grown pods of red pepper, cut the stem out with a sharp knife, and scrape out the seeds. Lay the pods in brine, and let soak for twenty- four hours ; drain, and fill each pepper with a dressing made of chopped cabbage seasoned with one table- spoonful of salt and pulverized mus- tard-seed each, one teaspoonful of grat
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