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Grape Jelly
From Twentieth century home cook book, 1905
Serves 2
Use grapes before they are fully ripe for better flavor.
Presented as published in 1905. 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
878Calories
1 gProtein
228 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories878 kcal
Protein1.1 g
Carbohydrates228 g
Fiber1.4 g
Sugars224 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5 mg
Potassium292 mg
Calcium17 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
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 35. The excerpt below is the record exactly as published.
Grape Jelly. — Grapes for jelly should be used before they are ripe, or when just turning. Stem the grapes and slightly cook them ; then strain and use a pint of sugar to a pint of juice
Cook this with the app: pantry check, scaling, and the assistant.