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Grape Jam
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
200Calories
1 gProtein
52 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories200 kcal
Protein1.1 g
Carbohydrates52 g
Fiber1.4 g
Sugars48 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.3 mg
Potassium289 mg
Calcium15 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A4.5 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3 mcg
Choline8.5 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 180. The excerpt below is the record exactly as published.
Grape Jam Wash the grapes and remove from the stems, separate the skin from the pulp, and cook the latter until the seeds are freed. Then strain through a coarse sieve, pressing all through but the seeds. Then add to the skins, heat to the boiling point, and add sugar in the proportion of ^^ part to I part of fruit
Cook this with the app: pantry check, scaling, and the assistant.