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Grape Jelly
From San Rafael cook book, 1906, 1906
Serves 4
Apples help to make a firmer jelly.
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
22Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein0.1 g
Carbohydrates6 g
Fiber0.6 g
Sugars4.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium43 mg
Calcium2.4 mg
Iron0 mg
Magnesium1.9 mg
Phosphorus5.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.6 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 89. The excerpt below is the record exactly as published.
GRAPE JELLY— Mrs. W. F. Jones. Wash the grapes (Isabellas are the best) ; pick from the stem, and proceed as in currant jelly. To prevent crystals forming after the jelly gets a little old, cook a small proportion of juicy apples
Cook this with the app: pantry check, scaling, and the assistant.