Spiced Grapes

Ingredients

• To seven pounds of grapes
• three pounds of granulated sugar
• one cup of vinegar
• two tablespoonsful of ground cinnamon
• one tablespoonful of ground cloves

Method

1. 1

   Wash and pulp the grapes, cooking the pulp until seeds loosen, then press through a sieve.

2. 2

   Cook the skins in a separate kettle.

3. 3

   Combine pulps and skins, then add vinegar, sugar, and spices.

4. 4

   Cook until thickened.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 37. The excerpt below is the record exactly as published.

SPICED GRAPES This dish is always reminiscent, to me, of low New England farmhouses, with green blinds. You know the kind — set far back from the road, among tall trees, with hollyhocks, and rose geraniums and old fashioned pinks in the garden. When I see such a house — and I can, sometimes, by closing my eyes — I can always smell the pungent scent of spiced grapes, cooking away on an im- maculate kitchen range. This is the rule for making spiced grapes. A rule that most New England families seem to follow. To seven pounds of grapes there should be added these materials — three pounds of granulated sugar, one cup of vinegar, two tablespoonsful of ground cinnamon, and one tablespoonful of ground cloves

Cook this with the app: pantry check, scaling, and the assistant.