Spiced Grapes
From Canadian cook book, 1924
Other small fruits, as gooseberries and currants, may be spiced in the same way.
Presented as published in 1924. 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
10317Calories
24 gProtein
2413 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories10317 kcal
Protein24 g
Carbohydrates2413 g
Fiber35 g
Sugars2319 g
Total Fat13 g
Saturated Fat2.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium509 mg
Potassium6470 mg
Calcium807 mg
Iron16 mg
Magnesium335 mg
Phosphorus895 mg
Zinc3.4 mg
Copper4.6 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C104 mg
Vitamin A98 mcg
Vitamin E7.2 mg
Vitamin K482 mcg
Vitamin B62.8 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)6.5 mg
Folate70 mcg
Choline183 mg
Caffeine0 mg
Water7995 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 56. The excerpt below is the record exactly as published.
SPICED GRAPES. 7 lbs. grapes. 4 lbs, sugar. 1^2 G. vinegar. 2 T. ground cloves. 2 T. ground cinnamon. 1 T. ground allspice
Cook this with the app: pantry check, scaling, and the assistant.