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Pickled Grapes
From Temperance cook book, 1887
Serves 8
Pouring on cold avoids cracking the grapes.
Presented as published in 1887. 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
491Calories
0 gProtein
106 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein0.3 g
Carbohydrates106 g
Fiber3.4 g
Sugars101 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium53 mg
Calcium94 mg
Iron0.8 mg
Magnesium13 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.9 mcg
Vitamin E0.3 mg
Vitamin K4.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline1.2 mg
Caffeine0 mg
Water454 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 140. The excerpt below is the record exactly as published.
PICKLED GKAPES. Take ripe grapes, remove all imperfect and broken ones; divide the bunches, as they will pack more closely; put in an earthen jar a layer of grapes, and then one of green grape leaves. To four quarts of vinegar take two pints of white sugar, one ounce of stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.