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Spiced Grapes
From The Monmouth Baptist ladies' cook book, 1907
Serves 10
Presented as published in 1907. 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
688Calories
2 gProtein
177 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories688 kcal
Protein1.7 g
Carbohydrates177 g
Fiber2.5 g
Sugars171 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium7.1 mg
Potassium445 mg
Calcium35 mg
Iron1 mg
Magnesium18 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A7 mcg
Vitamin E0.5 mg
Vitamin K33 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate4.8 mcg
Choline13 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 123. The excerpt below is the record exactly as published.
SPICED GRAPES. Five pounds olf grapes, three pounds of granulated sugar, one-half pint vinegar, two teaspoons each of cinnamon and allspice, half teaspoon cloves
Cook this with the app: pantry check, scaling, and the assistant.