To preserve Grapes

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 041


Peel the Grapes and stone them; put them in a Pan, cover them very close; first let them boil, and set them sometimes on and off the Fire, ’till they are very green; then drain all the Juice from them; and to a Pint of Grapes put a Pound and a Half of Sugar, and half a Pint of Apple-Jelly; let them boil very fast ’till they are clear, and jelly very well: Put them in Pots or Glasses, with Paper close to them.


Eingelegte Weintrauben


Marlene Ernst

Marlene Ernst (Transkription): "To preserve Grapes", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 041,
online unter: (09.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.