Venison Jelly
A dish that leans on peck wild grapes and vinegar.
Ingredients
US
Metric
- 1 peck wild grapes
- 1 quart vinegar
- Whole cloves, Stick cinnamon — ¼ cup each
- 6 pounds sugar
Steps
- Put first four ingredients into a preserving kettle, heat slowly to the boiling-point, and cook until grapes are soft. Strain through a double thickness of cheese-cloth or a jelly bag, and boil liquid twenty minutes; then add sugar heated, and boil five minutes. Turn into glasses.
Nutrition (estimated, per serving)
| Calories | 446 |
|---|---|
| Protein | 0.0 g |
| Fat | 0.0 g |
| Carbs | 113.4 g |
| Fiber | 0.0 g |
| Sodium | 2 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States