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Grape Marmalade
From The household (of the Detroit free press), 1886
Serves 8
Presented as published in 1886. 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
194Calories
0 gProtein
50 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories194 kcal
Protein0 g
Carbohydrates50 g
Fiber0 g
Sugars50 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium2.2 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.2 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
Water0.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 496. The excerpt below is the record exactly as published.
GRAPE MARMALADE. Pick the grapes from the stem, put into a preserving kettle, cover, ing them with water. Boil until perfectly soft, then pour into a col- ander and rub them until all the pulp passes through ; then to each pint of pulp add one pound of clarified sugar
Cook this with the app: pantry check, scaling, and the assistant.