Grape and Nut Jam
From The Carbon County cook book, 1926
Presented as published in 1926. 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
As published
This recipe was extracted from The Carbon County cook book (1926), page 51. The excerpt below is the record exactly as published.
Grape and Nut Jam. 8 pounds ripe grapes, 1 pound seeded raisins, 1 cup chopped English walnuts, sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.