Crape Wulge
From The Common sense recipe book, 1898
Keep in a cool, dark place.
Presented as published in 1898. 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
2024Calories
13 gProtein
528 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2024 kcal
Protein13 g
Carbohydrates528 g
Fiber16 g
Sugars482 g
Total Fat3.5 g
Saturated Fat1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium45 mg
Potassium3467 mg
Calcium190 mg
Iron6.6 mg
Magnesium130 mg
Phosphorus362 mg
Zinc1.3 mg
Copper2.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A54 mcg
Vitamin E3.4 mg
Vitamin K265 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)3.4 mg
Folate36 mcg
Choline101 mg
Caffeine0 mg
Water1695 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 97. The excerpt below is the record exactly as published.
CRAPE WULGE. The grapes should be of the best quality. After stripping from the stems and discarding every imperfect one, wash thoroughly. Put in preserving kettle with half pint of water to each three quarts of fruit, skim, and let cook slowly for ten thinutes..» Strain. throdgha icheese ,cloth,, but :do) not upress. (The pomace can be pressed through a sieve for marmalade.) Add cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.