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Grapes Preserved With Honey
From The Toronto Cook Book, 1915
Serves 14
Other fruits can be preserved similarly.
Presented as published in 1915. 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
621Calories
3 gProtein
166 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein3.1 g
Carbohydrates166 g
Fiber9.6 g
Sugars147 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium681 mg
Calcium168 mg
Iron3.1 mg
Magnesium47 mg
Phosphorus72 mg
Zinc0.8 mg
Copper0.4 mg
Manganese6.6 mg
Vitamin D0 mcg
Vitamin C9.3 mg
Vitamin A9.6 mcg
Vitamin E1.4 mg
Vitamin K52 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate10 mcg
Choline21 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 164. The excerpt below is the record exactly as published.
Grapes Preserved With Honey Take a basket of nice sound grapes weighing about eight pounds. It is much better to have the grapes on the stems. After thoroughly cleaning, place in stone jar and be careful not to break the fruit. To make syrup for same, take four pounds of honey and one pint of good vinegar, a little more if necessary, a little less than a quarter of a pound each of clo
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