Select 4 pounds ripe grapes, white or black. Remove the grapes from the clusters, wash, and drain them. Place them in a kettle with 2 cups water and boil the mixture until the fruit is cooked to a pulp, stirring it frequently. Rub the grapes through a fine sieve and to the sieved pulp add 1 cup vinegar. Boil the mixture over a moderate flame for 4 to 5 minutes. Blend together 3 cups sugar, 3 teaspoons ground cinnamon, and 2 teaspoons each ground cloves, ground mace, and salt, and when they are thoroughly mixed, add to the grape-vinegar mixture. Continue to cook until the ketchup is the consistency of heavy pulp with no free liquid to separate from the pulp. Pour the ketchup into hot jars and process them in a water bath at boiling temperature for 5 minutes. Seal and store in a cool, dry place until ready to use.
This exclusive recipe is pulled directly from Gourmet’s archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.