Spiced Grapes
From Lillian Massey school recipes, 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
9209Calories
23 gProtein
2390 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories9209 kcal
Protein23 g
Carbohydrates2390 g
Fiber31 g
Sugars2307 g
Total Fat12 g
Saturated Fat1.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium178 mg
Potassium6178 mg
Calcium374 mg
Iron13 mg
Magnesium244 mg
Phosphorus644 mg
Zinc2.5 mg
Copper4.2 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C102 mg
Vitamin A96 mcg
Vitamin E6.5 mg
Vitamin K471 mcg
Vitamin B62.8 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)2.2 mg
Niacin (B3)6.1 mg
Folate65 mcg
Choline180 mg
Caffeine0 mg
Water2557 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 9. The excerpt below is the record exactly as published.
SPICED GRAPES. 7 lbs. grapes. 1 tbsp. cloves. 4 lbs. sugar. 1 tbsp. cinnamon. 1 pt. vinegar. 2 tsp. allspice
Cook this with the app: pantry check, scaling, and the assistant.