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Grape Butter
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
712Calories
1 gProtein
180 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein1.2 g
Carbohydrates180 g
Fiber2.3 g
Sugars175 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium364 mg
Calcium37 mg
Iron1 mg
Magnesium19 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C4.9 mg
Vitamin A4.8 mcg
Vitamin E0.4 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.9 mcg
Choline8.9 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 191. The excerpt below is the record exactly as published.
Grape Butter. Stew grapes, squeeze out each pulp from the skin, removing seed. Keep skins in a small thin bag. To each pound of pulp, al- low 1 pound of granulated sugar and y^ pint of cider vinegar, 1 teg,- spoon of cloves, 1 teaspoon of cinnamon and 1 teaspoon of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.