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Green Grape Jam
From The Ideal cook book, 1899
Serves 2
Put into jars and cover in the usual way.
Presented as published in 1899. 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
811Calories
2 gProtein
210 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories811 kcal
Protein1.6 g
Carbohydrates210 g
Fiber2 g
Sugars205 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium437 mg
Calcium24 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A6.8 mcg
Vitamin E0.4 mg
Vitamin K33 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate4.5 mcg
Choline13 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 130. The excerpt below is the record exactly as published.
Green Grape Jam-—Ingredients—To 1 lb. of grapes allow 3¢ Ib. of sugar
Cook this with the app: pantry check, scaling, and the assistant.