Recipe Manuscript

To Cand Green Grapes Or Goofberries

Name: To Cand Green Grapes Or Goofberries
Prep time: PTPT30M
Cook time: PTPT30M
Yield: 8
Cuisine: European
Ingredients: 450 g under-ripe green seedless grapes (or gooseberries, if preferred); 560 g granulated sugar; 180 ml water

1672

From the treasured pages of Cookbook of Constance Hall

Written by Constance Hall

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1672

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Cand Green Grapes Or Goofberries

"Gather them a little before they be ripe, and take the fairest of is without fpeak put them into a skillet of fair water being ready to feeth them, and let them stand on a few coles till their skins will peel off, then take them from the fire and peel them and put them into hot water, and lay a cloath over them and a dish over that and set them stand in embers till they be green, then take them out and lay them on a cloath to dry, take a pound of grapes take a pound and a quarter of Sugar, and as much water as will wett it, and boyle it till it comes to a candy height then putt your grapes into the syrup and Boyle them and so sett them by; let the grapes lye in the syrup 2 or 3 days every day turning them and at the last lay them upon ploves to dry."

Note on the Original Text

The recipe, written with charming seventeenth-century spelling and phrasing, is meant for a literate but non-specialist audience, perhaps a housewife or cook. Punctuation and spelling ('boyle', 'cloath', 'seeth', 'ploves') vary by writer and region, so some words today seem unfamiliar. Directions are given in continuous prose, assuming a degree of culinary intuition and experience. Measurements were approximations or based on easily scaled quantities, and instructions relied on visual cues ('until skins will peel off', 'to a candy height'). The lack of precise timing reflects the slower rhythms of the historic kitchen.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Constance Hall - Click to view recipe in book

Title

Cookbook of Constance Hall (1672)

You can also click the book image above to peruse the original tome

Writer

Constance Hall

Era

1672

Publisher

Unknown

Background

A spirited foray into 17th-century kitchens, this collection by Constance Hall brims with the flavors, secrets, and delicacies of Restoration-era England—perfect for cooks keen to revive a dash of history in their modern menus.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This enchanting recipe comes from late 17th-century England, around 1672, as recorded by Constance Hall. In a period when preserving fruit was both a necessity and a luxury, candied fruit signified wealth and culinary sophistication. Sugar, still costly, was used to transform humble garden bounty into elegant sweets to grace the tables of the affluent. Recipes like this one appeared in handwritten household manuals, treasured by women managing their family kitchens. The process of candying fruits preserved them well past their season and allowed hostesses to impress guests with their ingenuity and skill.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 1670s, cooks would have used a brass or copper skillet suspended over embers from a wood or coal fire to heat water and make syrup. Cloths (often linen) were used to cover and gently insulate grapes as they colored, while simple wooden spoons aided in stirring sugars. Finished fruit was set on plates or wooden boards to dry, as wire racks were not common. Temperature was judged by hand, with 'candy height' recognized by observing the syrup's behavior (testing small drops in water for consistency) rather than using a thermometer.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb under-ripe green seedless grapes (or gooseberries, if preferred)
2 1/2 cups granulated sugar
3/4 cup water

Instructions

Begin by selecting seedless green grapes that are still a bit under-ripe.
Wash them thoroughly and set aside about 1 pound.
Bring a saucepan of water to a simmer (not a rolling boil), add the grapes, and heat gently until the skins loosen and can be peeled off easily.
Remove the grapes from the water, peel them, and return them to another pot of hot (not boiling) water.
Cover the grapes with a clean cloth and place a lid or heatproof plate over the top to keep in the warmth.
Allow them to sit over low heat (or in a low oven) for about 30 minutes so they turn a vivid green.
Set the grapes aside to dry on a clean cloth.
Meanwhile, prepare a sugar syrup: Combine 2 1/2 cups of granulated sugar with about 3/4 cup of water in a saucepan.
Bring to a boil, stirring until the sugar dissolves, then continue cooking to the 'candy height' (about 245-250°F, the soft-ball stage).
Add the peeled grapes to the syrup and simmer gently, allowing them to soak up the syrup.
Let the grapes rest in the syrup for 2-3 days, turning them once a day to ensure even coating.
Finally, remove the grapes and lay them on a wire rack or parchment paper to dry, allowing them to become beautifully candied.

Estimated Calories

150 per serving

Cooking Estimates

Preparing these candied grapes takes a little time. You will spend about 30 minutes getting the grapes ready and making the syrup. The cooking (simmering and soaking) happens mostly over 30 minutes, then the grapes rest in the syrup for about 2 to 3 days as they candy and absorb the sweetness. You get around 8 servings, and each serving contains about 150 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.