Grape Jelly
From The "Queen" cookery books: Pickles and Preserves, 1902
Best with ripe purple or green Muscat grapes.
Presented as published in 1902. 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
2059Calories
3 gProtein
534 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2059 kcal
Protein3.3 g
Carbohydrates534 g
Fiber4.1 g
Sugars523 g
Total Fat2.2 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium14 mg
Potassium875 mg
Calcium50 mg
Iron1.9 mg
Magnesium33 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 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 The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 24. The excerpt below is the record exactly as published.
Grape Jelly. — This can be made precisely like every other jelly, i.e., the juice extracted, strained, weighed, and cooked with an equal weight of sugar
Cook this with the app: pantry check, scaling, and the assistant.