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Canned Grapes
From The Institute cook book, 1913
Serves 10
Presented as published in 1913. 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
560Calories
3 gProtein
146 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories560 kcal
Protein2.6 g
Carbohydrates146 g
Fiber3.3 g
Sugars136 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8.4 mg
Potassium694 mg
Calcium37 mg
Iron1.3 mg
Magnesium26 mg
Phosphorus72 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A11 mcg
Vitamin E0.7 mg
Vitamin K53 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate7.2 mcg
Choline20 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 138. The excerpt below is the record exactly as published.
CANNED GRAPES 6 quarts grapes 1 quart sugar V2 cup water Squeeze the pulp out of the skins; cook for five minutes; rub through a sieve fine enough to retain the seeds; return to the preserving kettle with the water and skins; bring slowly to the boiling point, removing the scum. Cook for fifteen minutes. 368 FamiiyofFou, CANNING AND PRESERVING CANNED RHUBARB Wash the rhubarb thoroughly in pure water; cut it into pieces And pack it in sterihzed jars. Cover with cold water; let it stand ten minutes; pour o£F the water; fill again to overflowing with fresh cold water; seal with sterilized rubber rings and covers, and set away in a cool, dark place. CANNED GOOSEBERRIES 6 quarts berries 3 pints sugar 1 pint water Dissolve the sugar in the water, using three pints of sugar if the gooseberries are green and only half the quantity if they are ripe. Add the fruit and cook fifteen minutes. Green gooseberries may also be canned like rhubarb without sugar and sweetened when used. CANNED PLUMS 4 quarts plums 1 quart sugar 1 cup water
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