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Grapes, Pickled
From Cassell's dictionary of cookery, 1892
Serves 8
Ready for use in a month.
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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories0.6 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Sodium0.3 mg
Potassium1.2 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Water3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 632. The excerpt below is the record exactly as published.
Grapes, Pickled.— Pick the grapes from the stalks. Reject any that are unsound, and put them into a deep jar with as much white- wine vinegar as will amply cover the
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