vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Grapes Preserved with Honey
From Twentieth century home cook book, 1905
Serves 13
This method can also be used for apples, peaches, and plums.
Presented as published in 1905. 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
634Calories
3 gProtein
169 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories634 kcal
Protein2.8 g
Carbohydrates169 g
Fiber8.2 g
Sugars153 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium30 mg
Potassium635 mg
Calcium142 mg
Iron2.8 mg
Magnesium41 mg
Phosphorus67 mg
Zinc0.8 mg
Copper0.4 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A8.8 mcg
Vitamin E1.2 mg
Vitamin K47 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate9.7 mcg
Choline20 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 36. The excerpt below is the record exactly as published.
Grapes Preserved, wittl Honey.— Take seven pounds of sound grapes on the stems, the branches as perfect as i^ossible, and pack them away snugly, without breaking, in a stone jar. Make a syrup of four pounds of honey and one ]3int of good vinegar
Cook this with the app: pantry check, scaling, and the assistant.