Preserved Grapes
From Ransom's family receipt book, 1886, 1886
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
1750Calories
0 gProtein
453 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1750 kcal
Protein0 g
Carbohydrates453 g
Fiber0 g
Sugars453 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.6 mg
Potassium19 mg
Calcium5 mg
Iron0.2 mg
Magnesium1.7 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Water4.1 g
As published
This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 16. The excerpt below is the record exactly as published.
PRESERVED GRAPES. — Squeeze the pulp of the grapes out of the skins. Cook the pulp (a few minutes) until you can press it all through a sieve. Reject the seeds. Add a little water to the skins, and cook until they are quite tender. Then put the skins and pulp together; measure, and to each pint add a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.