Spiced Grapes
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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
8362Calories
20 gProtein
2137 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories8362 kcal
Protein20 g
Carbohydrates2137 g
Fiber30 g
Sugars2106 g
Total Fat17 g
Saturated Fat3.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol0 mg
Sodium234 mg
Potassium6165 mg
Calcium510 mg
Iron11 mg
Magnesium180 mg
Phosphorus345 mg
Zinc1.6 mg
Copper1.4 mg
Manganese25 mg
Vitamin D0 mcg
Vitamin C127 mg
Vitamin A159 mcg
Vitamin E6.3 mg
Vitamin K468 mcg
Vitamin B63.5 mg
Vitamin B120 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.8 mg
Niacin (B3)9.7 mg
Folate128 mcg
Choline179 mg
Caffeine0 mg
Water3035 g
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 69. The excerpt below is the record exactly as published.
Spiced Grapes (Mrs. E. M. Mulock.) 7 pounds of Concord grapes. 1 pint of vinegar. 1 tablespoon of cinnamon. % tablespoon of cloves. 1 nutmeg ground. 3% pounds of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.