Pickled Grapes
From The new practical housekeeping, 1890
Serves 8
May be pickled in bunches if preferred.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 441. The excerpt below is the record exactly as published.
Pickled Grapes. — Clip the grapes from main stem with scissors and pack snugly in stone jar ; make a Single Syrup and* add table- spoon whole cloves and two of cinnamon bark, and pour over grapes in jar ; set away three or four days ; then drain off vinegar, boil and pour over again ; repeat for a third time, and any time afterwards should the grapes be inclined to sour. They may be pickled in bunches if preferred, taking care to remove all imperfect fruit
Cook this with the app: pantry check, scaling, and the assistant.