Ingredients
1/2 cup grape jelly
dash of salt
2 tablespoons almonds, blanched, toasted and chopped fine
1/2 pint cream, beaten stiff
1/4 cup powdered sugar
whole grapes
Frosted Grapes Recipe
1 cup water
Tokay or Malaga grapes
1 cup sugar
Directions
Rub grape jelly through a sieve, and add chopped almonds and salt.
Combine whipped cream with powdered sugar, and reserve 1/2 cup.
Line 6 or 8 individual molds with cream, and reserve 1/2 cup.
Line 6 or 8 individual molds with cream, and fold jelly mixture into remaining whipped cream carefully, then pour into center of molds; cover top with reserved whipped cream and freeze without stirring.
Garnish with [frosted] grapes.
Frosted Grapes Recipe
Boil water and sugar together 5 minutes.
Dip small bunches of grapes into syrup, sprinkle with sugar and place on rack until hardened; chill.
A wax paper may be placed under the rack to catch drippings.
Use as a garnish for desserts.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. | 
