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Grape Jelly
From The new practical housekeeping, 1890
Serves 3
Half-ripened grapes are best.
Presented as published in 1890. 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
691Calories
0 gProtein
176 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories691 kcal
Protein0.4 g
Carbohydrates176 g
Sugars174 g
Total Fat1 g
Sodium8.1 mg
Potassium85 mg
Calcium17 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin C75 mg
Vitamin B60.1 mg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Water137 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 326. The excerpt below is the record exactly as published.
Grape Jelly. — Cook grapes whole or first rub through a sieve ; to each pint juice, measured after straining, use pound sugar
Cook this with the app: pantry check, scaling, and the assistant.