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Grape Marmalade
From The national course in home economics, 1917
Serves 8
Use sound grapes for best flavor.
Presented as published in 1917. 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
56Calories
1 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories56 kcal
Protein0.7 g
Carbohydrates15 g
Fiber1 g
Sugars12 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium161 mg
Calcium11 mg
Iron0.3 mg
Magnesium6.3 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A2.4 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.9 mcg
Choline4.9 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 258. The excerpt below is the record exactly as published.
GRAPE MARMALADE. Take sound grapes, heat and remove the seeds, then measure, and allow measure for measure of fruit and sugar. Place all together in a preserving kettle and boil slowly twenty-five minutes; add the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.