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Spiced Grapes
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. 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
691Calories
0 gProtein
176 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories691 kcal
Protein0.4 g
Carbohydrates176 g
Sugars174 g
Total Fat1 g
Sodium8.1 mg
Potassium85 mg
Calcium17 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin C75 mg
Vitamin B60.1 mg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Water137 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 622. The excerpt below is the record exactly as published.
Spiced Grapes ( Raisins epices ) Clean and wash the grapes wrell, put in a kettle on stove, cook slowly until the grapes are dissolved, skim well. Cook for about fifteen minutes and skim. Put in a colander, then through a nice cheesecloth, then measure. To each pint of the juice take one pound of loaf sugar, put on the stove, add cinna¬ mon bark and cloves according to taste
Cook this with the app: pantry check, scaling, and the assistant.