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Grape Marmalade
From The household cook book, 1902
Serves 8
If the grapes are not quite ripe, the marmalade will be more firm.
Presented as published in 1902. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories12 kcal
Protein0 g
Carbohydrates3.1 g
Sugars3.1 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 368. The excerpt below is the record exactly as published.
GRAPE MARMALADE.— Pulp the grapes, but put the skins and pulp together into the preserving kettle and let boil. When the skins are tender let cool until you can work the mass through a fine colander. Wash the kettle and return the strained grapes, set over the fire, and add the same measure of sugar as there is of the grape
Cook this with the app: pantry check, scaling, and the assistant.