Spiced Grapes

Ingredients

• Pulp the grapes
• add a pint of vinegar
• a quart and a half of sugar
• a teaspoon of ground cloves
• two tablespoons of ground cinnamon
• half a teaspoon of salt
• half a teaspoon of white pepper

Method

1. 1

   Boil the pulp until the fibre softens and loosens the seeds.

2. 2

   To the skins and pulp, add the syrup made from vinegar, sugar, cloves, cinnamon, salt, and white pepper.

3. 3

   Gently boil all these ingredients for thirty to forty minutes.

4. 4

   Put in bottles, seal, and set in the fruit closet for use.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 197. The excerpt below is the record exactly as published.

two tablespoons of ground cinnamon, half a tea- spoon of white pepper, and half a teaspoon of salt. Use a porcelain kettle, and boil the fruit and the syrup thirty or forty minutes over a slow fire. Seal in bottles or glasses for use. SPICED GRAPES Pulp the grapes. Boil up the pulp fill the fibre softens and loosens the seeds. To every three quarts of skins and pulp add the syrup described in the foregoing receipt, namely, a pint of vinegar, a quart and a half of sugar, a teaspoon of ground cloves, two tablespoons of ground cin- namon, half a teaspoon of salt, and half a teaspoon of white pepper

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