vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Grape Marmalade
From The art of cookery, 1899
Serves 7
Use before grapes are fully ripe.
Presented as published in 1899. 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
488Calories
2 gProtein
127 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein2.5 g
Carbohydrates127 g
Fiber3.1 g
Sugars118 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium662 mg
Calcium39 mg
Iron1.3 mg
Magnesium26 mg
Phosphorus69 mg
Zinc0.2 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A10 mcg
Vitamin E0.7 mg
Vitamin K50 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate6.9 mcg
Choline19 mg
Caffeine0 mg
Water413 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 78. The excerpt below is the record exactly as published.
Grape Marmalade. — To four quarts of grapes, picked before they are fully ripe, add one quart of water, cook till soft, then rub through a sieve. To each pint of pulp add a pound of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.