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Green Grape Marmalade
From Good Things to Eat as Suggested by Rufus, 1911
Serves 7
Cover with melted paraffin when cold.
Presented as published in 1911. 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
425Calories
5 gProtein
99 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories425 kcal
Protein4.6 g
Carbohydrates99 g
Fiber0 g
Sugars86 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium1121 mg
Calcium53 mg
Iron1 mg
Magnesium37 mg
Phosphorus113 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 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
Water478 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 76. The excerpt below is the record exactly as published.
GREEN GRAPE MARMALADE— If, as often happens, there are many unripened grapes still on the vines and frost threatens, gather them all and try this green grape marmalade. Take one gallon stemmed green grapes, wash, drain and put on to cook in a porcelain kettle with one pint of water. Cook until soft, rub through a sieve, measure and add an equal amount of sugar
Cook this with the app: pantry check, scaling, and the assistant.