Transcribe
Translate
New England manuscript cookbook, ca. 1897
Page 35
More information
digital collection
archival collection guide
transcription tips
Grape Catsup Mrs. Tracy Squeeze the pulp from the skins; boil the former a little, till the seeds will separate, & Strain through a colander. Add the skins & weigh. To every lb of fruit add 3/4 lb of sugar, cover with vinegar, add cloves, cinnamon & allspice to taste or a tablespoon of spice to 2 qts of catsup. Boil slowly 2 1/2 or 3 hours and sift About 1 pt of vinegar to seven lbs of fruit Grape Juice. Cover the grapes with cold water and bring to the boiling point. Mash and allow them to drain over night. Next morning bring this to boiling point; skim. Put into perfectly clean bottles; stop with sterilized corks, and seal immediately.
Saving...
prev
next
Grape Catsup Mrs. Tracy Squeeze the pulp from the skins; boil the former a little, till the seeds will separate, & Strain through a colander. Add the skins & weigh. To every lb of fruit add 3/4 lb of sugar, cover with vinegar, add cloves, cinnamon & allspice to taste or a tablespoon of spice to 2 qts of catsup. Boil slowly 2 1/2 or 3 hours and sift About 1 pt of vinegar to seven lbs of fruit Grape Juice. Cover the grapes with cold water and bring to the boiling point. Mash and allow them to drain over night. Next morning bring this to boiling point; skim. Put into perfectly clean bottles; stop with sterilized corks, and seal immediately.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
