1377. How To Preserve Green Grapes

Take the largest and best grapes before they are ripe; stone and scald them, let them lie two days in the water they were scalded in, then drain them and put them into a thin syrup, heat them over a slow fire; the next day turn the grapes into a pan and heat them, then drain them, put them into clarified sugar, give them a good boil and skim them, and set them by. The next day boil more sugar to souffle, put it to the grapes, give them all a good boil, skim them, and set them in a warm stove all night; the day after drain the grapes and lay them out to dry, first dusting them very well.

1378. Grapes Preserved In Clusters

Take the large Gascoigne grapes before they are too ripe and pick every one; to every pound of grapes put a pound and a quarter of sugar, make a syrup of the verjuice strained; when the sugar is quite clear put the grapes, after they are strained, into the syrup into a deep jar, cover them close and set them in a pot of scalding water over the fire to boil; as soon as the grapes are tender take them up and boil the syrup a little more; when they are half cold put them into broad glasses or straight jars, lay one cluster over the other, cover them with brandy papers and tie them up.