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Canned Grapes
From Temperance cook book, 1887
Serves 8
Using a silver spoon in the jar prevents breakage.
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
6Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.4 kcal
Protein0 g
Carbohydrates1.7 g
Fiber0 g
Sugars1.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium1.2 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 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
Water0.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 134. The excerpt below is the record exactly as published.
CANNED GRAPES. Take a basket of grapes, press the pulp into a vessel/ throw the skins into another, being careful to keep them separate. When you have pulped as many as you wish to preserve at one time, put the pulp on to boil, let them boil till just soft, and rub through a colander, in which the seeds will remain. Measure and replace in the kettle; measure the skins, and put them in the kettle with the pulp ; for every quart of fruit add one-half coffee- cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.