Spice Grapes

Name: Spice Grapes
Ingredients: Take pulp and skins of 10 lbs. grapes; add 4 lbs. brown sugar; % pint vinegar; 1 level teaspoon ground cloves; and large teaspoon cinnamon

From Magnet cream separator cook book, 1910

Purple grape is best for each of these.

Presented as published in 1910. 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

10082Calories

35 gProtein

2605 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories10082 kcal

Protein35 g

Carbohydrates2605 g

Fiber42 g

Sugars2465 g

Total Fat7.5 g

Saturated Fat2.5 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol0 mg

Sodium655 mg

Potassium11112 mg

Calcium1988 mg

Iron30 mg

Magnesium490 mg

Phosphorus993 mg

Zinc3.8 mg

Copper6.6 mg

Manganese5.8 mg

Vitamin D0 mcg

Vitamin C145 mg

Vitamin A136 mcg

Vitamin E8.8 mg

Vitamin K665 mcg

Vitamin B64.7 mg

Vitamin B120 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)3.2 mg

Niacin (B3)11 mg

Folate110 mcg

Choline297 mg

Caffeine0 mg

Water3903 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 15. The excerpt below is the record exactly as published.

SPICE GRAPES. Take pulp and skins of 10 lbs. grapes, add 4 lbs. brown sugar, % pint vinegar, 1 level teaspoon ground cloves and large teaspoon cinnamon

Cook this with the app: pantry check, scaling, and the assistant.