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Preserved Grapes
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Follow directions for other preserves.
Presented as published in 1885. 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
686Calories
1 gProtein
178 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories686 kcal
Protein1.1 g
Carbohydrates178 g
Fiber1.4 g
Sugars174 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.9 mg
Potassium293 mg
Calcium19 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A4.5 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3 mcg
Choline8.5 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 292. The excerpt below is the record exactly as published.
PRESERVED GRAPES. Pick ripe, sound grapes from the stems, and weigh them ; squeeze the pulp from the skins, and save each in a sepa- rate vessel ; use as many pounds of sugar as there are grapes ; put the sugar into the preserving-kettle with half a pint of water to each pound
Cook this with the app: pantry check, scaling, and the assistant.