Spiced Grapes
From How we cook in Tennessee .., 1906
Serves 14
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 166. The excerpt below is the record exactly as published.
Spiced Grapes. — Separate the pulp and skin, preserving the skin, which boil in one vessel and the pulp in another, and run the pulp through a sieve to get out the seed ; then add the skin to the pulp and boil with the sugar, vinegar and spices. One pint of good vinegar and five pounds sugar to every seven of fruit; a tablespoon each of cloves, cinnamon
Cook this with the app: pantry check, scaling, and the assistant.