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Chilled Grapes

Chilled Grapes image
Ruth M. Adams President of Wellesley College, 1966-1972
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Miss Adams writes from Dartmouth: "Indeed I remember the Ann Arbor Cookbook, and I'm delighted you energetic people are doing it again."

Wash and stem as many small, seedless, white grapes as you will need. Drain. Coat lightly with commercial sour cream, and add light brown sugar to taste. Mix lightly, chill well.

"This is an easy dessert. The instructions are vague because they depend entirely on how many people are to be fed. And the sweet teeth!"

NOTE: See page 19 of the Spring, 1980 issue of Wellesley (the magazine).