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Canned Grapes
From The new practical housekeeping, 1890
Serves 1
To can green grapes, halve them, extract the seeds, sweeten, cook as above, and can.
Presented as published in 1890. 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
417Calories
4 gProtein
109 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories417 kcal
Protein4.3 g
Carbohydrates109 g
Fiber5.4 g
Sugars94 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium12 mg
Potassium1154 mg
Calcium60 mg
Iron2.2 mg
Magnesium42 mg
Phosphorus121 mg
Zinc0.4 mg
Copper0.8 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A18 mcg
Vitamin E1.1 mg
Vitamin K88 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate12 mcg
Choline34 mg
Caffeine0 mg
Water486 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 79. The excerpt below is the record exactly as published.
Canned Orapes. — Pick grapes off stems, wash in cold water and squeeze the pulps into an earthen dish or preser\'ing kettle, throwing skins into another. Boil skins with a very little water until tender, and pulps until seeds^ separate, then strain through a colander (to remove seeds) into dish with the skins. Add sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.