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Grape Juice

A historical recipe from The Community Cook Book, by Anonymous (1914).

A historical recipe

The Community Cook Book, by Anonymous (1914). Project Gutenberg eBook #24387.

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: home canning or sealing in jars. Check current food-safety guidance before following this.

Source and licence

From The Community Cook Book, by Anonymous (1914). Digitised by Project Gutenberg, eBook #24387 (https://www.gutenberg.org/ebooks/24387). 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.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

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Ingredients

Method

  1. Many people are not aware of the excellent qualities of this delightful and refreshing beverage.
  2. It is soothing to the nerves and aids the appetite.
  3. When prepared according to the recipe given below it makes a delicious and wholesome drink for persons in robust health, and in addition to this will prove beneficial to those of frail constitutions.
  4. Stem grapes and put them into a kettle with enough water to show.
  5. Heat slowly, until grapes are soft enough to mash.
  6. Put them in a cheese-cloth bag, and when cool enough, press till every drop of juice is extracted.
  7. To two quarts of juice add one cup of sugar;
  8. heat and stir until sugar is thoroughly dissolved.
  9. Bottle, cork and seal.
  10. When serving this drink, dilute with water according to taste.