Grape Jelly
From Grange cook book and household guide, 1940
This recipe can be used with any kind of pure juices not diluted.
Presented as published in 1940. 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
2811Calories
2 gProtein
716 gCarbs
4 gFat
Full nutrition (20 nutrients)
Calories2811 kcal
Protein1.9 g
Carbohydrates716 g
Sugars705 g
Total Fat4.1 g
Sodium36 mg
Potassium380 mg
Calcium78 mg
Iron0.6 mg
Magnesium60 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin C337 mg
Vitamin B60.3 mg
Thiamin (B1)0.2 mg
Niacin (B3)0.1 mg
Folate4.9 mcg
Water618 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 26. The excerpt below is the record exactly as published.
GRAPE JELLY 3 cups of pure grape juice 3 cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.