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Pickled Grapes
From The new practical housekeeping, 1890
Serves 10
Keep the grapes under the pickle with a weight.
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 433. The excerpt below is the record exactly as published.
Pickled Grapes, — Cut bunches when hardly ripe and put in jar with vine leaves between each layer of grapes untiljar is filled ; then take as much water as will cover grapes and leaves, add salt till strong enough to bear an egg ; when it boils, skim, strain through flannel bag and let stand to settle ; strain a second time and pour upon the grapes, which must be well covered ; fill the jar with vine leaves, tie over a double cloth, set a plate upon it and stand two days ; then take off the cloth, pour away the brine, take out leaves and grapes, and lay them between two cloths to dry; boil two quarts of vinegar with one of water, and pound sugar
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