Grape Catsup
A historical recipe from Mother Hubbard's cupboard, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887).
A historical recipe
Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887). Project Gutenberg eBook #69171.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Source and licence
From Mother Hubbard's cupboard, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887). Digitised by Project Gutenberg, eBook #69171 (https://www.gutenberg.org/ebooks/69171). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
Method
- Five pints of grapes, simmer until soft, then put through a colander;
- add to them two pints brown sugar, one pint vinegar, two tablespoons allspice, two tablespoons cinnamon, two tablespoons cloves, one and one-half teaspoons mace, one teaspoon salt, one and one-half teaspoons red pepper.
- Boil till thick;
- then bottle.