Spiced Grapes
From The housewife's aid, 1950
Recipe by Mrs. L. Perry.
Presented as published in 1950. 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
6837Calories
17 gProtein
1775 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories6837 kcal
Protein17 g
Carbohydrates1775 g
Fiber22 g
Sugars1714 g
Total Fat8.5 g
Saturated Fat1.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium156 mg
Potassium4434 mg
Calcium277 mg
Iron9.3 mg
Magnesium174 mg
Phosphorus463 mg
Zinc1.8 mg
Copper3 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A69 mcg
Vitamin E4.4 mg
Vitamin K333 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)4.5 mg
Folate48 mcg
Choline128 mg
Caffeine0 mg
Water1827 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 13. The excerpt below is the record exactly as published.
SPICED GRAPES Five pounds grapes, three pounds of sugar, two teaspoonfuls each of cinnamon and allspice, one-half teaspoonful of cloves
Cook this with the app: pantry check, scaling, and the assistant.