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Canned Grapes
From Fruit recipes, 1907
Serves 3
White grapes or seedless grapes are very delicate prepared this way or in grape juice.
Presented as published in 1907. 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
582Calories
0 gProtein
151 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories582 kcal
Protein0 g
Carbohydrates151 g
Fiber0 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium6.2 mg
Calcium11 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 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
Water315 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 48. The excerpt below is the record exactly as published.
CANNED GRAPES Canned grapes give excellent flavour, the juice resulting after standing some weeks being, if properly made, like a sweet wine. Wash and cut grapes from the bunch leaving a bit of stem on each. Make a syrup with a quart of water to each pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.