Grape Jam
From Lillian Massey school recipes, 1913
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
1861Calories
3 gProtein
483 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1861 kcal
Protein3.3 g
Carbohydrates483 g
Fiber4.1 g
Sugars472 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium13 mg
Potassium873 mg
Calcium49 mg
Iron1.8 mg
Magnesium33 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A14 mcg
Vitamin E0.9 mg
Vitamin K66 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate9.1 mcg
Choline25 mg
Caffeine0 mg
Water365 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 63. The excerpt below is the record exactly as published.
GRAPE JAM. 3 Gc. grapes. 2° C. Silsare
Cook this with the app: pantry check, scaling, and the assistant.