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Grape Jelly
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
441Calories
4 gProtein
116 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories441 kcal
Protein4.3 g
Carbohydrates116 g
Fiber5.4 g
Sugars100 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium12 mg
Potassium1154 mg
Calcium60 mg
Iron2.2 mg
Magnesium42 mg
Phosphorus121 mg
Zinc0.4 mg
Copper0.8 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A18 mcg
Vitamin E1.1 mg
Vitamin K88 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate12 mcg
Choline34 mg
Caffeine0 mg
Water486 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 196. The excerpt below is the record exactly as published.
Grape Jelly. To make grape jelly, select grapes not fully ripe, wash, drain and put in porcelain kettle. Mash, and cook until juice flows freely, then strain juice, and add an equal amount of sugar
Cook this with the app: pantry check, scaling, and the assistant.