[Sca-cooks] pickled grapes

[Nancy Kiel]

Here is the receipt from the 1796 edition.
Get grapes at the full growth, but not ripe; cut them in small bunches fit
for garnishing, put them in a stone jar, with vine-leaves between every
layer of grapes; then take as much spring water as you think will cover
them, put in a pund of bay salt, and as much white-salt as will make it bear
an egg; dry your bay salt and pund it, it will melt the sooner;' put it into
a bell-metal, or copper pot, boil it and skim it very well; as it boils,
take all the black scum off, but not the white scum; when it has boiled a
quarter of an hour, let it stand to cool and settle; when it is almost cold,
pour the clear liquour on the grapes, lay vine leaves on the top, tie them
down close with a linen cloth, and cover them with a dish; let them stand 24
hours; take them out, let them be dried between two cloths; then take two
quarts of vinegar, one quart of spring water, and one pound of coarse sugar.
  Let it boil a little while, skim it as it boils very clean, let it stand
till it is quite cold, dry your jar with a cloth, put fresh vine leaves at
the bottom, and between every bunch of grapes, and on the top; then pour the
clear off the pickle on the grapes, fill your jar that the pickle may be
above the grapes, tie a thin bit of board in a piece of flannel, lay it on
the top of the jar, to keep the grapes under the pickle; tie them down with
a bladder, and then a leather; take them out with a wooden spoon.  Be sure
to make pickle enough to cover them.

It's just that simple! (yeah, sure)

Nancy


>From: "Olwen the Odd" <olwentheodd at hotmail.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] pickled grapes
>Date: Wed, 02 Oct 2002 13:29:00 +0000
>
>Would you mind posting an exact (if you have it) recipe.  It sounds like
>something fighters would like.  What kind of grapes do you use, the green
>or
>red?  Seedless I imagine.  Can you leave them on the stem?
>Olwen of many questions today.
>
>>This is an 18th-century receipt, so obviously not period (this receipt
>>anyways) from Hannah Glasse, The Art of Cookery made plain and easy.
>>Basically you soak them in brine for a day, then put them in a solution of
>>vinegar, water, and sugar, making sure the pickle covers the grapes, then
>>cover it with a bladder to make an airtight seal.  These lasted from
>>9/2/00
>>to 2/11/01.  I've also pickled peaches, plums, and apples, as well as
>>cukes,
>>onions, mushrooms, radishes, radish pods, beans, carrots, beets....
>>
>>
>>>From: Stefan li Rous <stefan at texas.net>
>>>Reply-To: sca-cooks at ansteorra.org
>>>To: sca-cooks at ansteorra.org
>>>Subject: [Sca-cooks] pickled grapes
>>>Date: Tue, 01 Oct 2002 01:13:00 -0500
>>>
>>>Nancy Kiel commented:
>>>>I've never tried to freeze pickles, but we do them every year at
>>>>Colonial
>>>>Willy's Burg without refrigeration.  Pickled grapes are quite tasty, as
>>>>long
>>>>as you rinse them off first.
>>>Pickled grapes? At first this sounds a bit wierd, but I guess it could
>>>
>>>well have been done. Anybody have any documentation of this being
>>>done in period? It seems like rasins (dried grapes) would be much more
>>>common. Are these done with whole grapes? Or maybe actually done with
>>>rasins?
>>>
>>>--
>>>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>>>    Mark S. Harris            Austin, Texas          stefan at texas.net
>>>**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>>>
>>>
>>>_______________________________________________
>>>Sca-cooks mailing list
>>>Sca-cooks at ansteorra.org
>>>http://www.ansteorra.org/mailman/listinfo/sca-cooks
>>
>>
>>
>>
>>Nancy Kiel
>>nancy_kiel at hotmail.com
>>A foolish consistency is the hobgoblin of little minds.   Emerson
>>
>>
>>_________________________________________________________________
>>Join the world’s largest e-mail service with MSN Hotmail.
>>http://www.hotmail.com
>>
>>_______________________________________________
>>Sca-cooks mailing list
>>Sca-cooks at ansteorra.org
>>http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
>_________________________________________________________________
>Join the world’s largest e-mail service with MSN Hotmail.
>http://www.hotmail.com
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks




Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson


_________________________________________________________________
Join the world’s largest e-mail service with MSN Hotmail.
http://www.hotmail.com