Grape Jelly
From Principles of cooking, 1914
Presented as published in 1914. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.5 kcal
Protein0 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium9.6 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Water4 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 27. The excerpt below is the record exactly as published.
Grape Jelly. — Wash the grapes and remove them from the stems. Place in a granite kettle. Nearly cover with water, crush slightly, and boil until soft. Strain through a double thickness of cheesecloth. Measure the juice and boil ten minutes. Add an equal quantity of heated granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.