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Grape Jelly
From How we cook in Tennessee .., 1906
Serves 7
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
518Calories
3 gProtein
135 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein2.8 g
Carbohydrates135 g
Fiber3.5 g
Sugars125 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.4 mg
Potassium744 mg
Calcium41 mg
Iron1.4 mg
Magnesium28 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A12 mcg
Vitamin E0.7 mg
Vitamin K57 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate7.8 mcg
Choline22 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 7 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 152. The excerpt below is the record exactly as published.
Grape Jelly. — Pick and wash your grapes; put them in a kettle, and to six pounds of fruit put half a pint of cold water. Place the kettle on the fire, and steam until the grapes have yielded their juices ; then strain, and to each pint of juice add one pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.