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Grape Jelly
From The art of cookery, 1899
Serves 2
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
682Calories
4 gProtein
172 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein4.2 g
Carbohydrates172 g
Fiber0.4 g
Sugars169 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium25 mg
Potassium184 mg
Calcium66 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline8.1 mg
Caffeine0 mg
Water387 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 116. The excerpt below is the record exactly as published.
Grape Jelly. — To one third of a box of gelatine add one cup of cold water and let soak an hour. Then add one cup of hot water, one and a half cups of granulated sugar, strain into a bowl, set in ice water, surrounded with bits of broken ice, and, when slightly cooled, add a cup of Concord grape juice and the juice of a lemon
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