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Grape Conserve
From The Portland Woman's Exchange Cook Book, 1913
Serves 24
Recipe by Mrs. J. K. Armsby.
Presented as published in 1913. 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
396Calories
4 gProtein
69 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories396 kcal
Protein3.7 g
Carbohydrates69 g
Fiber3.6 g
Sugars38 g
Total Fat13 g
Saturated Fat1.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat9.4 g
Cholesterol0 mg
Sodium11 mg
Potassium393 mg
Calcium28 mg
Iron1.4 mg
Magnesium38 mg
Phosphorus97 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate1.1 mcg
Choline0 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 85. The excerpt below is the record exactly as published.
Grape Conserve. One basket Concord grapes cooked in a little water until soft. Press through a sieve. Measure pulp and add equal amount of sugar, 2 lbs. seeded raisins and 1 lb. English wal- nuts choppe
Cook this with the app: pantry check, scaling, and the assistant.