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Grape Jelly
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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
686Calories
1 gProtein
178 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories686 kcal
Protein1.1 g
Carbohydrates178 g
Fiber1.4 g
Sugars174 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.9 mg
Potassium293 mg
Calcium19 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A4.5 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3 mcg
Choline8.5 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 197. The excerpt below is the record exactly as published.
GRAPE JELLY Choose grapes just turning ripe. Pick from the stems and cook in a preserving kettle, allowing a cup of water to each 860 THE HOME COOK BOOK pound of grapes. When the grapes are cooked soft, put in a jelly bag and let the juice drip in an earthen bowl. If you squeeze the bag the jelly will be cloudy. Cook the strained juice about twenty minutes. Then add a pound of warmed sugar to each pint of juice
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