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Grape Jelly
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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
387Calories
0 gProtein
100 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories387 kcal
Protein0 g
Carbohydrates100 g
Sugars100 g
Total Fat0.3 g
Sodium1 mg
Potassium2 mg
Calcium1 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 82. The excerpt below is the record exactly as published.
GRAPE JELLY Pick stems from grapes. Put in jar without water and set in kettle of hot water and cook till fruit bursts. Strain in flannel bag and to 1 pint juice add 1 pint sugar.
Cook this with the app: pantry check, scaling, and the assistant.