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Grape Jelly
From The household (of the Detroit free press), 1886
Serves 6
For pale-colored jellies, remove skins before cooking.
Presented as published in 1886. 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
219Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories219 kcal
Protein0 g
Carbohydrates57 g
Fiber0 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium2.7 mg
Calcium0.7 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 431. The excerpt below is the record exactly as published.
GRAPE JELLY. Take perfectly fresh grapes, then remove the stems and put the ber- ries over the fire in an earthenware pan or porcelain lined kettle; crush a few berries on the bottom of the kettle to prevent burning ; let them boil up, remove from the fire and hang up in the jelly bag to drain ; when the juice is all drained off, weigh it and return it to the kettle and fire ; boil it twenty minutes, skimming when necessary ; then add three- quarters of a pound of sugar to every pound of juice
Cook this with the app: pantry check, scaling, and the assistant.