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Spiced Grapes
From The Henderson cook book, 1914
Serves 12
— Mrs. J. T. Elmore.
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
535Calories
0 gProtein
137 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein0.3 g
Carbohydrates137 g
Fiber3.3 g
Sugars132 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.1 mg
Potassium48 mg
Calcium66 mg
Iron0.8 mg
Magnesium9.7 mg
Phosphorus7.1 mg
Zinc0.2 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.9 mcg
Vitamin E0.3 mg
Vitamin K4.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline1.4 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 87. The excerpt below is the record exactly as published.
SPICED GRAPES. To 1 peck of pulped grapes add 3% pounds sugar, 1 pint vinegar, 2 ounces cinnamon, 1 ounce cloves
Cook this with the app: pantry check, scaling, and the assistant.