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Grape Marmalade
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
409Calories
3 gProtein
107 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories409 kcal
Protein3.3 g
Carbohydrates107 g
Fiber4.1 g
Sugars95 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.3 mg
Potassium867 mg
Calcium46 mg
Iron1.6 mg
Magnesium32 mg
Phosphorus91 mg
Zinc0.3 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A14 mcg
Vitamin E0.9 mg
Vitamin K66 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate9.1 mcg
Choline25 mg
Caffeine0 mg
Water365 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 309. The excerpt below is the record exactly as published.
GRAPE MARMALADE Pick over, wash, drain, and remove stems from grapes. Separate pulp from skins. Put pulp in preserving kettle. Heat to boiling point, and cook slowly until seeds separate from pulp; then rub through a hair sieve. Return to kettle with skins, add an equal measure of sugar, and cook slowly 30 minutes
Cook this with the app: pantry check, scaling, and the assistant.