Preserved Hulls of Scuppernongs
From The new Annie Dennis cook book, 1905
Serves 3
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.
Presented as published in 1905. 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 Annie Dennis cook book (1905) by Annie E. Dennis, page 22. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.