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Grapes

A historical recipe from Canned Fruit, Preserves, and Jellies, by Maria Parloa (1917).

A historical recipe

Canned Fruit, Preserves, and Jellies: Household Methods of Preparation, by Maria Parloa (1917). Project Gutenberg eBook #30441.

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 Canned Fruit, Preserves, and Jellies, by Maria Parloa (1917). Digitised by Project Gutenberg, eBook #30441 (https://www.gutenberg.org/ebooks/30441). 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

  1. 6 quarts of grapes.
  2. 1 quart of sugar.
  3. 1 gill of water.
  4. Squeeze the pulp of the grapes out of the skins.
  5. Cook the pulp five minutes and then rub through a sieve that is fine enough to hold back the seeds.
  6. Put the water, skins, and pulp into the preserving kettle and heat slowly to the boiling point.
  7. Skim the fruit and then add the sugar.
  8. Boil fifteen minutes.
  9. Sweet grapes may be canned with less sugar;
  10. very sour ones may have more.