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Grape Juice Jelly
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
668Calories
10 gProtein
159 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein9.5 g
Carbohydrates159 g
Fiber1.3 g
Sugars135 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium298 mg
Potassium174 mg
Calcium108 mg
Iron8.2 mg
Magnesium30 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate39 mcg
Choline7 mg
Caffeine0 mg
Water376 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 55. The excerpt below is the record exactly as published.
GRAPE JUICE JELLY. Gelatine, 1 tablespoon. Lemon juice, 1 tablespoon. Cold water, 14 cup. Grape juice, 1 cup. Boiling water, y2 cup. Sugar, ^ cup
Cook this with the app: pantry check, scaling, and the assistant.