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Grape Jelly
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
580Calories
8 gProtein
140 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein7.7 g
Carbohydrates140 g
Fiber0 g
Sugars135 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium29 mg
Potassium142 mg
Calcium32 mg
Iron0.3 mg
Magnesium23 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.2 mcg
Choline3.9 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 141. The excerpt below is the record exactly as published.
Grape Jelly ^"^ Soak 1 tablespoonful of granulated gelatin in 4 tablespoonfuls of cold water" and dissolve by stirring over hot water. Dissolve % cupful of sugar in 1 cupful of grape juice, heating this slightly. Add the gelatin and 1 tablespoonful of lemon juice and stir thoroughly. Set in a cold place until the mixture begins to harden. Then add the stiffly beaten whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.