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Spiced Grape
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 13
Seal hot.
Presented as published in 1914. 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
700Calories
2 gProtein
180 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein1.9 g
Carbohydrates180 g
Fiber2.8 g
Sugars175 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium45 mg
Potassium659 mg
Calcium159 mg
Iron1.9 mg
Magnesium27 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.2 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A12 mcg
Vitamin E0.5 mg
Vitamin K36 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline17 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 13. The excerpt below is the record exactly as published.
SPICED GRAPE. 7 lbs. Concord grapes 4 lbs. brown sugar 1 qt. vinegar .1 T. cinnamon 1 T. clove 1/2 t. white pepper
Cook this with the app: pantry check, scaling, and the assistant.