Grape Pie
From 365 desserts, 1900
An old-fashioned way of making grape pie.
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
2128Calories
0 gProtein
550 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2128 kcal
Protein0 g
Carbohydrates550 g
Fiber0 g
Sugars551 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium66 mg
Potassium2426 mg
Calcium344 mg
Iron8 mg
Magnesium402 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.8 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water36 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 42. The excerpt below is the record exactly as published.
Grape Pie. Take a sufficient quantity of grapes for the number of pies you wish to make; pulp them, put the pulps into a porcelain-lined kettle ; bring them to boiling point ; press them through a sieve to remove the seeds ; add the skin to the grape pulp; cook 10 minutes ; sweeten to taste. It is well to allow a ]/2 lb. of sugar to each lb. of grapes. Fill the pies with this mixture ; put on an upper crust and bake in a quick oven for about 30 minutes. An old-fashioned way of making 135 October. grape pie is to simply fill the under crust with whole grapes; then add a y cup of sugar and a y2 cup of molasses.
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Cook this with the app: pantry check, scaling, and the assistant.