Ripe Grape Jelly
From The national course in home economics, 1917
Serves 2
Put the jelly into jars and cover with buttered paper and afterwards with writing paper.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 256. The excerpt below is the record exactly as published.
RIPE GRAPE JELLY. Take ripe (but not too ripe) grapes, put them into a saucepan and bruise them gently until the juice flows freely. Strain, without squeezing them, two 'or three times through muslin and, when clear, boil the juice rapidly for twenty minutes. Add a pound of loaf sugar to each pound of juice
Cook this with the app: pantry check, scaling, and the assistant.