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Pickled Grapes
From The household (of the Detroit free press), 1886
Serves 3
A piece of white cotton cloth should be spread over the clusters, and a plate placed on top, to keep them under the vinegar.
Presented as published in 1886. 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
467Calories
2 gProtein
113 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein2.1 g
Carbohydrates113 g
Fiber22 g
Sugars76 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium269 mg
Calcium460 mg
Iron3.9 mg
Magnesium39 mg
Phosphorus48 mg
Zinc0.8 mg
Copper0.2 mg
Manganese7.1 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A8.2 mcg
Vitamin E0.9 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate5.7 mcg
Choline4.2 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 477. The excerpt below is the record exactly as published.
PICKLED GRAPES. Select small bunches of ripe, firm grapes and pack in the jars in which they are to be kept. To a quart of vinegar, add a half pound of sugar ; one-fourth of a pound of stick cinnamon, and an ounce of all- spice, whol
Cook this with the app: pantry check, scaling, and the assistant.