Grape Jam
From Canadian cook book, 1924
Presented as published in 1924. 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
6491Calories
13 gProtein
1684 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories6491 kcal
Protein13 g
Carbohydrates1684 g
Fiber16 g
Sugars1639 g
Total Fat7.3 g
Saturated Fat1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium50 mg
Potassium3493 mg
Calcium195 mg
Iron7.2 mg
Magnesium131 mg
Phosphorus363 mg
Zinc1.4 mg
Copper2.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A54 mcg
Vitamin E3.4 mg
Vitamin K265 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)3.4 mg
Folate36 mcg
Choline102 mg
Caffeine0 mg
Water1461 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 54. The excerpt below is the record exactly as published.
GRAPE JAM. c. I 4 lbs. grapes. ^ c. I 3 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.