vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green Grape Jelly
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
Presented as published in 1907. 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
292Calories
0 gProtein
75 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories292 kcal
Protein0 g
Carbohydrates75 g
Fiber0 g
Sugars76 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium3.1 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 161. The excerpt below is the record exactly as published.
Green Grape Jelly Wash and pick over grapes carefully, partly cover with water, and let boil until soft, stirring and mashing while they are cooking. Turn into jelly bag and let drain over night, then boil juice 20 minutes, skim, and to each pt juice (measured before boiling) allow 1 lb sugar
Cook this with the app: pantry check, scaling, and the assistant.