Saturday, June 14, 2008

Grape Catsup

Fulton Journal: August 3, 1877

Editor of the Journal:
As grapes promise to be the most abundant fruit we have this season, and several friends having asked me to give them my receipt for making grape catsup, I send it to you for publictions for their benefit, or any others who may want to use it. We think it very nice with meats, and is not bad as sauce for general use:
Take five pounds of grapes to one pint of vinegar; cook until you can strain through a sieve, to the juice add two pounds of sugar, one tablespoonful of cinnamon, one tablespoonful of black pepper, one tablespoonful of cloves, one-half tablespoonful of salt. Cook down to two qauarts.
Mrs. D.J. Parker