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Spiced Grapes

Name: Spiced Grapes
Yield: 13 servings
Ingredients: Pulp seven pounds of grapes; three and one-half pounds of sugar; one pint of vinegar; one-half ounce each of cloves; one-half ounce each of cinnamon; one tablespoon allspice

From The New century cook book, 1899

Serves 13

Presented as published in 1899. 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

652Calories

2 gProtein

168 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories652 kcal

Protein1.9 g

Carbohydrates168 g

Fiber3.3 g

Sugars160 g

Total Fat1 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium10 mg

Potassium491 mg

Calcium49 mg

Iron1.2 mg

Magnesium22 mg

Phosphorus53 mg

Zinc0.2 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C8.1 mg

Vitamin A7.7 mcg

Vitamin E0.6 mg

Vitamin K38 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate5.4 mcg

Choline14 mg

Caffeine0 mg

Water232 g

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from The New century cook book (1899), page 46. The excerpt below is the record exactly as published.

Spiced Grapes. Pulp seven pounds of grapes. Let them come to a boil. Squeeze out the seeds and then add the skins with three and one-half pounds of sugar, one pint of vinegar, one-half ounce New Century Cook Book. 93 each of cloves and cinnamon, one tablespoon allspice

Cook this with the app: pantry check, scaling, and the assistant.