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Spiced Grapes
From The Portland Woman's Exchange Cook Book, 1913
Serves 13
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
671Calories
2 gProtein
174 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories671 kcal
Protein2.1 g
Carbohydrates174 g
Fiber5.3 g
Sugars163 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium520 mg
Calcium86 mg
Iron1.6 mg
Magnesium27 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0.3 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A8.2 mcg
Vitamin E0.8 mg
Vitamin K40 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate5.8 mcg
Choline15 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 81. The excerpt below is the record exactly as published.
Spiced Grapes. 7 lbs. grapes. 3J/2 lbs. sugar. 1 cup vinegar. 1 cup grape juice. 2 oz. cinnamon. 1 oz. cloves
Cook this with the app: pantry check, scaling, and the assistant.