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Grape Preserves
From Buckeye cookery, 1892
Serves 3
Presented as published in 1892. 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
686Calories
1 gProtein
178 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories686 kcal
Protein1.1 g
Carbohydrates178 g
Fiber1.4 g
Sugars174 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.5 mg
Potassium292 mg
Calcium17 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A4.5 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3 mcg
Choline8.5 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 138. The excerpt below is the record exactly as published.
GRAPE PRESERVES. oe ‘Pick grapes from the stems, pop pulps from the skins, doing twe at a time, one in each hand between the thumb and forefinger. Put — s pulp in a porcelain kettle and stew gently until the seeds are loosen- ee ed; then strain and rub it through a sieve, weigh it with the skins, — oe and to every pound of this allow one pound of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.