vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Grape Marmalade
From The Henderson cook book, 1914
Serves 10
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
10Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories10 kcal
Protein0 g
Carbohydrates2.6 g
Fiber0 g
Sugars2.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium1 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0.4 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 80. The excerpt below is the record exactly as published.
GBAPE MARMALADE. Wash the grapes well, remove all stems and imperfect fruit, and drain the grapes. Separate the pulp from the skins. Heat the pulp to the boiling-point and cook it slowly until the seeds separate. Run it through a colander to remove the seeds. Put the pulp and skins into the preserving kettle, add an equal amount of sugar
Cook this with the app: pantry check, scaling, and the assistant.