Grape Jelly

Name: Grape Jelly
Ingredients: ^ pint Water; ^ lb. Loaf Sugar; lbs. Ripe Purple Grapes; 2 tablespoonfuls of Brandy; f oz. Cox’s Gelatine

From A manual of gelatine cookery, 1904

If the grapes are very juicy, use one-quarter ounce more of Gelatine.

Presented as published in 1904. 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

985Calories

12 gProtein

226 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories985 kcal

Protein12 g

Carbohydrates226 g

Fiber0 g

Sugars226 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium37 mg

Potassium9.7 mg

Calcium17 mg

Iron0.3 mg

Magnesium6.2 mg

Phosphorus6.6 mg

Zinc0.1 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate4.3 mcg

Choline5.5 mg

Caffeine0 mg

Alcohol9.3 g

Water257 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 38. The excerpt below is the record exactly as published.

GRAPE JELLY. ^ pint Water. ^ lb. Loaf Sugar. lbs. Ripe Purple Grapes. 2 tablespoonfuls of Brandy, f oz. Cox’s Gelatine

Cook this with the app: pantry check, scaling, and the assistant.