vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green Grape Jelly
From The national course in home economics, 1917
Serves 8
Presented as published in 1917. 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
449Calories
4 gProtein
117 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories449 kcal
Protein3.7 g
Carbohydrates117 g
Fiber4.6 g
Sugars104 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium975 mg
Calcium52 mg
Iron1.8 mg
Magnesium36 mg
Phosphorus102 mg
Zinc0.4 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A15 mcg
Vitamin E1 mg
Vitamin K75 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate10 mcg
Choline29 mg
Caffeine0 mg
Water440 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 255. The excerpt below is the record exactly as published.
GREEN QRAPE JELLY. Select grapes that are just beginning to turn. Pick off the stems and wash in cold water. Now add one cupful of water to nine pounds of fruit. Stew until soft. Strain without squeezing through a muslin bag. 362 PRESERVES, SPICED FRUITS, JELLIES AND JAMS. Return to fire, let come to a boil and skim. To every cupful of juice add a cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.