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Grapes, To Preserve
From Cassell's dictionary of cookery, 1892
Serves 13
Probable cost of grapes, when plentiful, 10d. or 1s. per pound.
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
634Calories
1 gProtein
164 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories634 kcal
Protein1 g
Carbohydrates164 g
Fiber1.3 g
Sugars161 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.6 mg
Potassium271 mg
Calcium20 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A4.2 mcg
Vitamin E0.3 mg
Vitamin K20 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline7.8 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 13 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, To Preserve. —Take four pouuds of grape.s before they are fully ripe. Put them on the fii-e in a saucepan of cold Vr-atcr, and lot them remain until the water nearly boila, tlien di-ain them and put them into cold water. Boil four pounds of sugar in two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.