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Jellied Grapes
From The new home cook book, 1896
Serves 1
Serve with cream or cold as pudding.
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
615Calories
6 gProtein
151 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories615 kcal
Protein6.3 g
Carbohydrates151 g
Fiber3.5 g
Sugars97 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium13 mg
Potassium646 mg
Calcium51 mg
Iron3.6 mg
Magnesium37 mg
Phosphorus128 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A9.1 mcg
Vitamin E0.6 mg
Vitamin K44 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate141 mcg
Choline20 mg
Caffeine0 mg
Water368 g
As published
This recipe was extracted from The new home cook book (1896), page 100. The excerpt below is the record exactly as published.
JELLIED GEAPES. Mrs. A. M. Lewis. A very delicate dish, is made of one-third of a cup of rice, two cups of grapes, half a cup of water, and two spoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.