Grape Jelly
From Purity flour cookbook, 1917
Presented as published in 1917. 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
4785Calories
29 gProtein
1232 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories4785 kcal
Protein29 g
Carbohydrates1232 g
Fiber41 g
Sugars1188 g
Total Fat17 g
Saturated Fat5.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat4.6 g
Cholesterol0 mg
Sodium124 mg
Potassium8682 mg
Calcium668 mg
Iron13 mg
Magnesium238 mg
Phosphorus454 mg
Zinc1.9 mg
Copper1.9 mg
Manganese33 mg
Vitamin D0 mcg
Vitamin C181 mg
Vitamin A227 mcg
Vitamin E8.6 mg
Vitamin K662 mcg
Vitamin B65 mg
Vitamin B120 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)2.6 mg
Niacin (B3)14 mg
Folate181 mcg
Choline254 mg
Caffeine0 mg
Water4633 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 84. The excerpt below is the record exactly as published.
GRAPE JELLY 10 pounds Concord grapes. 4 cups water. Put on to boil till soft, then put in jelly bag and strain. Add 1 pound of sugar to each pound of juice
Cook this with the app: pantry check, scaling, and the assistant.