Spiced Grapes
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
52Calories
1 gProtein
14 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories52 kcal
Protein0.5 g
Carbohydrates14 g
Fiber2.2 g
Sugars8.7 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium97 mg
Potassium129 mg
Calcium38 mg
Iron0.7 mg
Magnesium18 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A1.5 mcg
Vitamin E0.5 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.4 mcg
Choline3.8 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 21. The excerpt below is the record exactly as published.
Spiced Grapes Ingredients : 6 Ibs. grapes i| c. vinegar cinnamon 3 Ibs. sugar | c. mixed spice cloves allspice
Cook this with the app: pantry check, scaling, and the assistant.