Skip to content

Grape-juice

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

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 Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). 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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Add a quart of water to three quarts of grapes, free from the stems;
  2. let them come slowly to the boiling-point;
  3. then strain through a thick cloth.
  4. Return the liquid to the fire, let it again come to the boiling-point, and turn at once into glass jars and seal immediately.
  5. Use a porcelain-lined kettle and wooden spoon in preparing the juice.