Spiced Grapes
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
8731Calories
25 gProtein
2265 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories8731 kcal
Protein25 g
Carbohydrates2265 g
Fiber40 g
Sugars2156 g
Total Fat15 g
Saturated Fat2.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol0 mg
Sodium1098 mg
Potassium6683 mg
Calcium537 mg
Iron16 mg
Magnesium345 mg
Phosphorus726 mg
Zinc3.2 mg
Copper4.3 mg
Manganese20 mg
Vitamin D0 mcg
Vitamin C214 mg
Vitamin A98 mcg
Vitamin E8.6 mg
Vitamin K505 mcg
Vitamin B63 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)2.3 mg
Niacin (B3)7 mg
Folate76 mcg
Choline191 mg
Caffeine0 mg
Water2766 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 88. The excerpt below is the record exactly as published.
Spiced Grapes 7 lbs. fruit 33^ lbs. sugar 1 c. strong vinegar 2 oz. cinnamon 1 c. grape juice 1 oz. cloves
Cook this with the app: pantry check, scaling, and the assistant.