Grape Pie
From The National home cook book, 1900
Grapes prepared this way are nice canned.
Presented as published in 1900. 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
778Calories
0 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories778 kcal
Protein0 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.1 mg
Potassium14 mg
Calcium2.5 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Water4.1 g
As published
This recipe was extracted from The National home cook book (1900), page 61. The excerpt below is the record exactly as published.
Wash about a bowlful of grapes a" dpe put through fine sieve. Add strained pulp to skins, with about a cupful of sugar; cook all together till thick, stirring — often. Bake in two crusts. Grapes prepared in the same _ way are nice canned. The grape pie
Cook this with the app: pantry check, scaling, and the assistant.