Take the pulp and juice of half ripe scuppernongs.
Boil a few minutes and strain through a flannel bag.
Add one pound of white sugar to each pint of juice✪ Scuppernong Jelly, No. 2
and boil until jellied. It will take from twenty to
thirty minutes.
THE NEW ANNIE DENNIS COOK BOOK 43
Preserved Hulls of Scuppemongs
Take the hulls, after using the pulp, and boil them
in enough water to cover, until thej^ are tender. Pour
off half the water and add one and a half pounds of
sugar to each pint of hulls✪ Preserved Hulls of Scuppernongs ; boil until the syrup is quite
thick and put in jars.
Use the hulls in the same way, with one pound of
sugar to each pint of the hulls and leave all the water
they are boiled in. Seal while hot. Some prefer these
to those having more sugar.
To Preserve Scuppernong Pulps
Take half ripe scuppemongs between the thumb
and forefinger and press the pulp into an earthen vessel ;
continue until the desired amount of pulp is ready.
Then press the seed from the pulp in the same way.
When the seed have been removed, put the pulp in a
kettle, with just enough water to cover and boil two
or three minutes. Add one and a half pounds of sugar
to each pint of pulp✪ To Preserve Scuppernong Pulps and boil twenty minutes, or until
the syrup is thick.
If the pulps are put in their strained juice and one
pound of sugar added for each pint of juice and boiled
for fifteen or twenty minutes, they will make a firm
jelly that is nice to serve with whipped cream.
GRAPES
Grape Wine
Pick the ripe grapes from stem, mash and strain
out the juice; to each gallon of juice add one and a half
pounds of white sugar; let stand four or five days,
keeping the vessel full enough to overflow. Stop the
vessel loosely for a few days, then cork and keep in a
cool place for five months, when it will be ready to
bottle and seal.
Dry wine may be made in this way by omitting the
sugar.
44 THE NEW ANNIE DENNIS COOK BOOK "'
Unfermented Wine
The grapes should be picked when perfectly ripe,
and the juice extracted and bottled as soon afterwards
as possible.. The bottles are filled brim full, and placed
up to their necks in hot water✪ Unfermented Wine within ten degrees of
boiling point. When the juice is as hot as the water,
the cork is forced into the bottle, expelling a portion
of the liquid. If the least portion of air is left between
the cork and the liquid the oxygen contained in the air
will set the saccharine matter in the wine in motion and
fermentation will ensue. When the cork is forced into
the bottles the liquid is in a state of expiration from the
heat ; as it cools it contracts, leaving a vacuum between
the cork and the liquid; but the vacuum must not be
an atmospheric chamber. The cork of course must be
thoroughly air-tight. If fermentation does set in, it
may be stopped by reheating the >vine. The bottles
are laid on their sides, in a cool place. ' After several
months, when the wine has become clear, drain oft' and
re-bottle. The bottles should be brim full, and should
again be set in vats of hot water heated up to the same
degree, and corked precisely in the same manner as at
first, using sealing wax to exclude the air; keep in a
cool place. It is ready for use as soon as bottled the
second time, and will keep in a cool cellar.
Grape Jelly ✪ Grape Jelly
Page 22 · 6 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take the pulp and juice of half ripe scuppernongs. Boil a few minutes and strain through a flannel bag. Add one pound of white sugar to each pint of juice and boil until jellied. It will take from twenty to thirty minutes.
Preserved Hulls of Scuppernongs
Take the hulls, after using the pulp, and boil them in enough water to cover, until they are tender. Pour off half the water and add one and a half pounds of sugar to each pint of hulls ; boil until the syrup is quite thick and put in jars.
Use the hulls in the same way, with one pound of sugar to each pint of the hulls and leave all the water they are boiled in. Seal while hot. Some prefer these to those having more sugar.
To Preserve Scuppernong Pulps
Take half ripe scuppernongs between the thumb and forefinger and press the pulp into an earthen vessel ; continue until the desired amount of pulp is ready. Then press the seed from the pulp in the same way. When the seed have been removed, put the pulp in a kettle, with just enough water to cover and boil two or three minutes. Add one and a half pounds of sugar to each pint of pulp and boil twenty minutes, or until the syrup is thick.
If the pulps are put in their strained juice and one pound of sugar added for each pint of juice and boiled for fifteen or twenty minutes, they will make a firm jelly that is nice to serve with whipped cream.
GRAPES
Grape Wine
Pick the ripe grapes from stem, mash and strain out the juice; to each gallon of juice add one and a half pounds of white sugar; let stand four or five days, keeping the vessel full enough to overflow. Stop the vessel loosely for a few days, then cork and keep in a cool place for five months, when it will be ready to bottle and seal.
Dry wine may be made in this way by omitting the sugar.
Unfermented Wine
The grapes should be picked when perfectly ripe, and the juice extracted and bottled as soon afterwards as possible.. The bottles are filled brim full, and placed up to their necks in hot water within ten degrees of boiling point. When the juice is as hot as the water, the cork is forced into the bottle, expelling a portion of the liquid. If the least portion of air is left between the cork and the liquid the oxygen contained in the air will set the saccharine matter in the wine in motion and fermentation will ensue. When the cork is forced into the bottles the liquid is in a state of expiration from the heat ; as it cools it contracts, leaving a vacuum between the cork and the liquid; but the vacuum must not be an atmospheric chamber. The cork of course must be thoroughly air-tight. If fermentation does set in, it may be stopped by reheating the >vine. The bottles are laid on their sides, in a cool place. ' After several months, when the wine has become clear, drain oft' and re-bottle. The bottles should be brim full, and should again be set in vats of hot water heated up to the same degree, and corked precisely in the same manner as at first, using sealing wax to exclude the air; keep in a cool place. It is ready for use as soon as bottled the second time, and will keep in a cool cellar.
Grape Jelly
Records on this page
Grape WineScuppernong Jelly, No. 2Preserved Hulls of ScuppernongsTo Preserve Scuppernong PulpsUnfermented WineGrape Jelly