Pure Grape
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
8713Calories
18 gProtein
2249 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories8713 kcal
Protein18 g
Carbohydrates2249 g
Fiber24 g
Sugars2185 g
Total Fat11 g
Saturated Fat1.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol0 mg
Sodium89 mg
Potassium4722 mg
Calcium315 mg
Iron10 mg
Magnesium194 mg
Phosphorus499 mg
Zinc2 mg
Copper3.2 mg
Manganese5.8 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A73 mcg
Vitamin E5.2 mg
Vitamin K362 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)4.6 mg
Folate50 mcg
Choline138 mg
Caffeine0 mg
Water2172 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 29. The excerpt below is the record exactly as published.
Pure Grape. Four quarts grapes, four pounds sugar, one-half pint vinegar, one tablespoon ground cloves
Cook this with the app: pantry check, scaling, and the assistant.