vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spiced Grapes
From Atlanta women's club cook book, 1921
Serves 9
Presented as published in 1921. 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
518Calories
1 gProtein
134 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein0.5 g
Carbohydrates134 g
Fiber4.9 g
Sugars126 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium78 mg
Calcium96 mg
Iron1.2 mg
Magnesium17 mg
Phosphorus10 mg
Zinc0.2 mg
Copper0 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.3 mcg
Vitamin E0.6 mg
Vitamin K8.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.6 mcg
Choline2.5 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 120. The excerpt below is the record exactly as published.
SPICED GRAPES. Soften hulls and pulps and combine as for canned grapes. For every 5 pounds fresh fruit, use 2-1/2 pounds sugar, 2 ounces ground cinnamon, 1-1/2 ounces cloves, 1 cup vinegar
Cook this with the app: pantry check, scaling, and the assistant.