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Grape Jelly
From The art of cookery, 1899
Serves 6
Presented as published in 1899. 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
52Calories
1 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories52 kcal
Protein0.5 g
Carbohydrates14 g
Fiber0.7 g
Sugars12 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.7 mg
Potassium145 mg
Calcium8.7 mg
Iron0.3 mg
Magnesium5.7 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline4.2 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 79. The excerpt below is the record exactly as published.
Grape Jelly. — Select grapes that are nof over-ripe. Pick from the stems, put into a preserving kettle, add half a pint of water for each pound of grapes
Cook this with the app: pantry check, scaling, and the assistant.