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Preserved Grapes
From The national course in home economics, 1917
Serves 2
Recipe by Alice Harper.
Presented as published in 1917. 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
811Calories
2 gProtein
210 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories811 kcal
Protein1.6 g
Carbohydrates210 g
Fiber2 g
Sugars205 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium437 mg
Calcium24 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A6.8 mcg
Vitamin E0.4 mg
Vitamin K33 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate4.5 mcg
Choline13 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 252. The excerpt below is the record exactly as published.
PRESERVED GRAPES. Select grapes that are fresh, ripe and sound. Pick off the stalks and weigh. To every pound of grapes allow three-fourths of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.