SPICED GRAPE NO. 1.
. Eight lbs of grapes, mashed and cooked enough, to strain out the seeds and skins. Rub all the pulp through. Then add v i lbs sugar, one quart of vinegary and one tablespoonful each of cinnamon and allspice, and two tablespoonfuls of cloves. Simmer three hours. -
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https://paperspast.natlib.govt.nz/newspapers/BH19050627.2.7.4
Bibliographic details
Bruce Herald, Volume XXXXI, Issue 50, 27 June 1905, Page 2
Word Count
50SPICED GRAPE NO. 1. Bruce Herald, Volume XXXXI, Issue 50, 27 June 1905, Page 2
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