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Grape Mince Meat
From Atlanta women's club cook book, 1921
Serves 2
Presented as published in 1921. 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
932Calories
2 gProtein
221 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories932 kcal
Protein2.2 g
Carbohydrates221 g
Fiber9.3 g
Sugars203 g
Total Fat9.9 g
Saturated Fat6.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium183 mg
Calcium115 mg
Iron1.6 mg
Magnesium55 mg
Phosphorus64 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A2.5 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline5.3 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 120. The excerpt below is the record exactly as published.
GRAPE MINCE MEAT. Pulp grapes and add 1 cup water to each quart pulps. Boil un- til tender and eliminate seed. Run hulls through meat chopper, us- ing coarsest plate, and cook until soft. Mix pulp, juice and hulls. To each quart of mixture add pulp 1 lemon, ground white rind of lemon, 2 cups sugar, 2 tsp. cinnamon, 2 tsp. nutmeg
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