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Canned Grapes
From The national course in home economics, 1917
Serves 1
Michigan Recipe.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium8.8 mg
Calcium16 mg
Iron0.1 mg
Magnesium5.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 261. The excerpt below is the record exactly as published.
CANNED GRAPES. ^Michigan Recipe.) Strange that so many have trouble canning grapes. I ask you to try my recipe: Squeeze the pulp from the skin; boil the pulp in one kettle, and the skins in another kettle, putting only a little water on each. When the pulp seems tender put through a colander, removing the seeds; now add the skins when tender, with the water in which they boiled and a large cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.