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Grape Pie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Grape Pie

Ingredients

Directions

  1. Remove the pulps from the skins of the grapes into one dish.

  2. Simmer the pulps over low heat to soften them.

  3. Remove the pulps from heat and strain them through a colander to separate from the seeds.

  4. Combine the skins and the strained pulp; they are now ready for pies or canning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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