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Green Grape Relish
From Boston Cooking-School cook book, 1896
Serves 3
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
498Calories
3 gProtein
123 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories498 kcal
Protein2.7 g
Carbohydrates123 g
Fiber0 g
Sugars115 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium655 mg
Calcium31 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus66 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.1 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
Water259 g
Estimated from matched ingredients across 3 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. Bring to boiling point and simmer until soft. Strain. Add equal measure of sugar
Cook this with the app: pantry check, scaling, and the assistant.