vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Grape Preserves
From Virginia Cookery-book, 1884
Serves 2
Catawba grapes are recommended for best flavor.
Presented as published in 1884. 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
818Calories
1 gProtein
208 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories818 kcal
Protein0.6 g
Carbohydrates208 g
Sugars204 g
Total Fat1.3 g
Sodium12 mg
Potassium126 mg
Calcium26 mg
Iron0.2 mg
Magnesium20 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0.4 mg
Vitamin C112 mg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Niacin (B3)0 mg
Folate1.6 mcg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 114. The excerpt below is the record exactly as published.
Three-quarters of a pound of pure white sugar is sufficient to put to a pint of juice
Cook this with the app: pantry check, scaling, and the assistant.