To Preserve Scuppernong Pulps
From The new Annie Dennis cook book, 1905
Serves 3
If the pulps are put in their strained juice and one pound of sugar added for each pint of juice and boiled for fifteen or twenty minutes, they will make a firm jelly that is nice to serve with whipped cream.
Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 22. The excerpt below is the record exactly as published.
To Preserve Scuppernong Pulps Take half ripe scuppemongs between the thumb and forefinger and press the pulp into an earthen vessel ; continue until the desired amount of pulp is ready. Then press the seed from the pulp in the same way. When the seed have been removed, put the pulp in a kettle, with just enough water to cover and boil two or three minutes. Add one and a half pounds of sugar to each pint of pulp
Cook this with the app: pantry check, scaling, and the assistant.