Spiced Grapes
From Cooks in clover, 1889
Recipe by Miss H. M.
Presented as published in 1889. 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
10147Calories
23 gProtein
2611 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories10147 kcal
Protein23 g
Carbohydrates2611 g
Fiber29 g
Sugars2532 g
Total Fat12 g
Saturated Fat1.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol0 mg
Sodium142 mg
Potassium6134 mg
Calcium373 mg
Iron13 mg
Magnesium237 mg
Phosphorus657 mg
Zinc2.5 mg
Copper4.2 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C102 mg
Vitamin A95 mcg
Vitamin E6.1 mg
Vitamin K465 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)2.2 mg
Niacin (B3)6 mg
Folate64 mcg
Choline178 mg
Caffeine0 mg
Water3010 g
As published
This recipe was extracted from Cooks in clover (1889), page 18. The excerpt below is the record exactly as published.
Spiced Grapes. — Take the pulp from the grapes, preserving the skins. Boil the pulp, and rub it through a colander to get out the seeds, then add the skins to the strained pulp and boil with sugar, vinegar and spice. To every seven pounds of grapes use four and a half pounds of sugar, and one pint of vinegar. Spice highly with one teaspoon of cinnamon, half a teaspoon of cloves aud one nutmeg
Cook this with the app: pantry check, scaling, and the assistant.