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Spiced Grape
From Superior cook book, 1905
Serves 8
Presented as published in 1905. 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
652Calories
2 gProtein
167 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories652 kcal
Protein2.3 g
Carbohydrates167 g
Fiber3.8 g
Sugars157 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium303 mg
Potassium578 mg
Calcium58 mg
Iron1.4 mg
Magnesium26 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C9.4 mg
Vitamin A9.2 mcg
Vitamin E0.6 mg
Vitamin K44 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate6.4 mcg
Choline16 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 120. The excerpt below is the record exactly as published.
Spiced Grape. Five ])(»unds gra|)es boih>d and straiiK'd. 'Il pounds sugai", 1 pt. vinegar, 1 table- s|jooii finnamo]!. 1 tablespoon cloves, 1 tablespoon allsj)ice. 1 tablespoon pepper, i teaspoon <alt. Boil until slio-htly tliit-k and ])()ttlc. ^[us. BrtoxsOK. Spiced Fruit. Six pounds of fruit, four pounds of sugar, one cup ot vinegar, one tablespoon of cinnam
Cook this with the app: pantry check, scaling, and the assistant.