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Green Grape Jam
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
593Calories
2 gProtein
154 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories593 kcal
Protein1.6 g
Carbohydrates154 g
Fiber2 g
Sugars148 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.7 mg
Potassium435 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 white ribbon cook book (1894) by Kathryn Armstrong, page 114. The excerpt below is the record exactly as published.
lbs. sugar. Place the fruit on the fire to boil until soft; then add the sugar, and stir the marmalade with a clean wooden spoon over a brisk fire until re- duced to a rather thick paste — running rather slowly off the spoon when lifted out of the pan; the marmalade must then be immediately re- moved from the fire and poured into pots. Green Grape Jam— To 1 lb. grapes
Cook this with the app: pantry check, scaling, and the assistant.