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Grape Pickle, Sweet
From Harper's cook book encyclopædia, 1902
Serves 18
Grapes can be pickled in bunches if preferred.
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
595Calories
0 gProtein
151 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein0.1 g
Carbohydrates151 g
Fiber0.4 g
Sugars151 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.8 mg
Potassium11 mg
Calcium12 mg
Iron0.2 mg
Magnesium2.6 mg
Phosphorus3.1 mg
Zinc0 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.2 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 270. The excerpt below is the record exactly as published.
Grape Pickle, Sweet PICKLES, ETC Mixed Pickles Line an earthen jar with grape leaves ; then fill with grapes. To two quarts of vinegar allow one pint of white sugar, Y2 oz. of ground cinnamon, and % oz. of cloves. Let the vinegar and spices boil for five minutes, then add the sugar. Let it come to a boil, and when cold pour over the grapes. If poured on while hot it shrivels them, even if it does not break the skin and spoil the appearance of the pickles. Grape Pickle, Sweet. — Pick io lbs. of large, ripe grapes from the stems. Put in jars. Make syrup of 6 lbs. of sugar and a quart of vinegar ; season with cinnamon
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