19-year-old Helena Muffly wrote exactly 100 years ago today:
Sunday, September 20, 1914: <<no entry>>
Her middle-aged granddaughter’s comments 100 years later:
Since Grandma didn’t write anything a hundred years ago today, I thought you might enjoy this recipe that I found in a hundred-year-old central Pennsylvania cookbook for unfermented communion wine.
Grandma attended a Baptist church—and 1914 was the era right before prohibition when the temperance movement was at its peak—so my guess is that her church used grape juice (or “unfermented communion wine”) for communion.
Unfermented Communion Wine
Stem fifteen pounds grapes, boil in three quarts water until they come to pieces, then press out the juice, add four and one-half pounds of sugar, boil, skin and can or bottle the same as fruit.
Lycoming Valley Cook Book compiled by the Ladies of Trout Run M.E. Church Trout Run PA (1907) reprinted by Williamsport Printing and Binding Co. (1992)