Grape Apples
From Every-day dishes and every-day work, 1897
Canned grape pulp or juice may be utilized.
Presented as published in 1897. 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
1618Calories
4 gProtein
415 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1618 kcal
Protein4.2 g
Carbohydrates415 g
Fiber14 g
Sugars379 g
Total Fat3.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium22 mg
Potassium1221 mg
Calcium104 mg
Iron1.1 mg
Magnesium83 mg
Phosphorus178 mg
Zinc0.8 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C268 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate3.3 mcg
Choline37 mg
Caffeine0 mg
Water1348 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 71. The excerpt below is the record exactly as published.
Grape Apples. — Sweeten a pint of -fresh grape juice with half a pint of sugar, and simmer gently until reduced one third. Pare and core, without dividing, six or eight nice tart apples
Cook this with the app: pantry check, scaling, and the assistant.