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Green Grape Relish
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
360Calories
4 gProtein
84 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories360 kcal
Protein4 g
Carbohydrates84 g
Fiber0 g
Sugars72 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium980 mg
Calcium45 mg
Iron0.9 mg
Magnesium32 mg
Phosphorus99 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C14 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
Water389 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 312. The excerpt below is the record exactly as published.
GREEN GRAPE RELISH Wash green grapes. Add 14 cup water for each quart of grapes.
Cook this with the app: pantry check, scaling, and the assistant.