Gather the grapes when they are full grown, but before they begin to purple. Pick from the stems a sufficient quantity to nearly fill a large preserving kettle, and pour on them as much boiling water as the kettle will hold. Set it over a brisk fire, and keep it scalding hot till all the grapes have burst. Then take them off, press out and strain the liquor, and allow to each quart a pound of sugar stirred well in. Dissolve the sugar in the juice; then put them together into a clean kettle, and boil and skim them for ten minutes, or till the scum ceases to rise. When cold, bottle it; first putting into each bottle a jill of brandy. Seal the bottles, and keep them in a warm closet.
You may make gooseberry shrub in this manner.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)