Welcome to Hydrating Through History, where we are looking back at some refreshing historic recipes the people of St. Catharines used to beat the heat!
This week, we are looking at a recipe for Grape Juice from Southcott’s Almanac and Cookbook from all the way back in 1897.
Southcott’s Almanac and Cookbook for 1897 is a book published by local businessman Harry Southcott, for the purposes of advertising the St. Catharines branch of his drugstore. According to Southcott, he has the best store as “No one sells goods any lower in price nor purer in quality.” He also extends an invitation to new customers to come and visit, even if it is only for a 5-cent piece of licorice, or cough drops.
Featuring around two advertisements per page, the book contains topics usually covered in almanacs such as charts for eclipses, astrology, the phases of the moon and the sun and moon rise times. There is no information about the best time for planting, cultivating or fishing as with other almanacs. The book also features some information called, “Domestic Hints”. These include cures for an upset stomach, how to clean, how to prepare quick lunches for children, tips on dyeing clothes and when to get married.
Original Recipe
The original recipe requires an astonishing 25 lbs of grapes as well as the use of salicylic acid. DO NOT USE SALYCILIC ACID, IT IS NOT SAFE TO INGEST. Salicylic acid was used in the 1800s to stop juices and jams from fermenting, not to add flavour. It likely would have given the finished product a bitter, medicinal taste, similar to an aspirin dissolving on your tongue. The recipe below has also been scaled down to create a more manageable final yield.
Modified recipe: This version has been reduced for a more manageable final yield.
Ingredients:
- 5lbs grapes
- 400ml water (approximately 1 and 2/3 cups)
- 6 tbsp sugar (you can add more or less depending on your preference)
- Sugar (to taste)
Directions
- Place grapes in a large bowl.
- Bruise grapes (this can be done with a blunt object like a potato masher or with your hands).
- Add 6 tbsp of sugar and mix well (you can add less if your grapes are already very sweet, add more if you prefer a sweeter product).
- Add in 400ml of water (approximately 1 and 2/3 cups).
- Cover and place over a double boiler until the juice has separated from the grapes (approximately 45 minutes).
- Once separated, mix once more.
- Strain with a cheesecloth or mesh strainer into serving container, do not squeeze the grapes.
- Chill in fridge and serve in glasses over ice.
- Enjoy!
We hope you give Southcott’s Grape Juice a try and let us know if you were hydrated by history!
Joshua Yoon is a program assistant at the St. Catharines Museum and Welland Canals Centre.
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