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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 pulp from the grape skins into one dish and place the skins in another.

  2. Simmer the pulp over low heat to soften it.

  3. Rub the softened pulp through a colander to separate it from the seeds.

  4. Combine the skins and pulp; they are now ready for pies, canning, or storage in jars.

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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