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Grape Jam
From How we cook in Tennessee .., 1906
Serves 8
Presented as published in 1906. 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
218Calories
0 gProtein
56 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories218 kcal
Protein0 g
Carbohydrates56 g
Sugars57 g
Total Fat0.2 g
Sodium0.6 mg
Potassium1.1 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 150. The excerpt below is the record exactly as published.
Grape Jam. — Hull the grapes, boil the pulps till soft, seed them by use of colander or thin cloth; then add hulls and pound for pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.