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Canned Grapes
From Original White House Cookbook, 1887
Serves 2
Grapes are difficult to can nicely; follow instructions carefully.
Presented as published in 1887. 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
437Calories
2 gProtein
113 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories437 kcal
Protein2.5 g
Carbohydrates113 g
Fiber3.1 g
Sugars110 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium26 mg
Potassium528 mg
Calcium51 mg
Iron4.8 mg
Magnesium31 mg
Phosphorus87 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A15 mcg
Vitamin E0.7 mg
Vitamin K50 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate15 mcg
Choline19 mg
Caffeine0 mg
Water407 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 282. The excerpt below is the record exactly as published.
CANNED GRAPES. There is no fruit so difficult to can nicely as the grape ; by observing the following instructions you will find the grapes rich and tender a year from putting up. Squeeze the pulp from the skin, as the seeds are objectionable ; boil the pulp, until the seeds begin to loosen, in one kettle, having the skins boiling, in a little water, hard in another kettle, as they are tough. When the pulp seems tender, put it through the sieve ; then add the skins, if tender, with the water they boil in, if not too much. We use a large coffeecupful of sugar for a quart can
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