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Grape Marmalade
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
878Calories
1 gProtein
228 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories878 kcal
Protein1.1 g
Carbohydrates228 g
Fiber1.4 g
Sugars224 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5 mg
Potassium292 mg
Calcium17 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A4.5 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3 mcg
Choline8.5 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 208. 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
Cook this with the app: pantry check, scaling, and the assistant.