Raisins
From Hilda's diary of a Cape housekeeper, 1902
Excellent raisins are made in dry and warm areas.
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 Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 3. The excerpt below is the record exactly as published.
raisins. The Hanepot grape was also now made into Grape jam.^ The fruit remains whole if carefully preserved. We used sometimes also to make raisins. The grapes, after being sorted and all the bad ones taken out, are put into small baskets, and dipped into a large pot of boiling “ lye,”
Cook this with the app: pantry check, scaling, and the assistant.