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Spiced Grapes
From The Cook County cook book, 1912
Serves 14
Recipe by Mrs. S. A. Perkins, Palos Park, III.
Presented as published in 1912. 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
670Calories
2 gProtein
172 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein1.9 g
Carbohydrates172 g
Fiber3.5 g
Sugars165 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium7.8 mg
Potassium480 mg
Calcium47 mg
Iron1.4 mg
Magnesium20 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A46 mcg
Vitamin E0.9 mg
Vitamin K35 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate5.4 mcg
Choline14 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 347. The excerpt below is the record exactly as published.
SPICED GRAPES.— Boil 7 lbs. grapes, 3 tablespoons ground cinnamon. When pulp and skins have boiled 3 minutes, add 4 lbs. sugar, 1 pt, vinegar, and 3 tablespoons ground spices
Cook this with the app: pantry check, scaling, and the assistant.