Jellied Grapes
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
If served warm as pudding, increase slightly the proportion of rice and sugar.
Presented as published in 1902. 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
208Calories
2 gProtein
55 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories208 kcal
Protein2.2 g
Carbohydrates55 g
Fiber2.7 g
Sugars47 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6 mg
Potassium577 mg
Calcium30 mg
Iron1.1 mg
Magnesium21 mg
Phosphorus60 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A9.1 mcg
Vitamin E0.6 mg
Vitamin K44 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate6 mcg
Choline17 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 87. The excerpt below is the record exactly as published.
JELLIED GRAPES. A very delicate dish is made of one-third of a cap of rice, two oops of grapes, half a cap of water, and two spoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.