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Frozen Grapes
From The new practical housekeeping, 1890
Serves 7
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
600Calories
1 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories600 kcal
Protein1 g
Carbohydrates155 g
Fiber1.3 g
Sugars152 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.3 mg
Potassium282 mg
Calcium20 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A4.4 mcg
Vitamin E0.3 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.9 mcg
Choline8.2 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 254. The excerpt below is the record exactly as published.
one quart water, and when dissolved, freeze. If the fruit is very acid add more sugar. Frozen PeacheSy Apricots^ Nectarines and Plums are prepared the same, except the three latter are not pared. Select two pounds white-fleshed peaches and rub off fuzz, pare, cut in half and drop at once into ice-cold water ; when all are pared, drain quickly, and mix with two pounds sugar, adding one dozen kernels which have been pounded to a paste, and tied in a muslin bag. Add one quart water, and when sugar is dissolved, . take out bag, chop fruit into dice, mix and freeze. Color faintly with carmine. Use canned apricots if fresh cannot be obtained. For Frozen Apples pare and core two pounds apples and drop into cold water. When all are prepared, drain, cut into dice, mix with two pounds sugar, add naif ounce apple seeds, bruised and tied in a muslin rag, stir lightly, after half an hour add the water, mix well, remove bag and freeze. For Frozen Chrapes stone and gently mash two and a quarter pounds fruit
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