Grape Conserve
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
3043Calories
48 gProtein
393 gCarbs
159 gFat
Full nutrition (34 nutrients)
Calories3043 kcal
Protein48 g
Carbohydrates393 g
Fiber33 g
Sugars303 g
Total Fat159 g
Saturated Fat14 g
Monounsaturated Fat22 g
Polyunsaturated Fat112 g
Omega-30.1 g
Cholesterol0 mg
Sodium119 mg
Potassium4422 mg
Calcium486 mg
Iron13 mg
Magnesium488 mg
Phosphorus1281 mg
Zinc7.9 mg
Copper4 mg
Manganese8.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A1.4 mcg
Vitamin E0.6 mg
Vitamin K26 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.3 mg
Folate24 mcg
Choline53 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 21. The excerpt below is the record exactly as published.
Grape Conserve Ingredients : 9 Ibs. grapes | lb. walnuts i lb. raisins 4 Ibs. sugar
Cook this with the app: pantry check, scaling, and the assistant.