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Grapes
From The household (of the Detroit free press), 1886
Serves 6
If you wish to preserve, take the same quantity of sugar as you have grapes.
Presented as published in 1886. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.6 kcal
Protein0 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium1.6 mg
Calcium0.1 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 415. The excerpt below is the record exactly as published.
GRAPES. The Isabella grape is the best to can, as the skin remains soft after boiling. Take a basket of grapes and pick them off of the stems ; wash them in cold water, then take each grape and squeeze the pulps into a pan, putting the skins in another pan. Set the pulps on the stove, and boil till they separate from the seeds, then stir through a colander, which will strain the pulps (clear from the seeds) into a pan with the skins. If you wish to can them, add sufficient sugar to give them a pleasant flavor
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