Spiced Grapes
From Granite City cook book, 1900
Recipe by Miss Etta Hart.
Presented as published in 1900. 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
6834Calories
17 gProtein
1774 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories6834 kcal
Protein17 g
Carbohydrates1774 g
Fiber22 g
Sugars1714 g
Total Fat8.5 g
Saturated Fat1.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium157 mg
Potassium4422 mg
Calcium269 mg
Iron9.3 mg
Magnesium174 mg
Phosphorus462 mg
Zinc1.8 mg
Copper3 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A69 mcg
Vitamin E4.5 mg
Vitamin K334 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)4.4 mg
Folate47 mcg
Choline128 mg
Caffeine0 mg
Water1827 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 19. The excerpt below is the record exactly as published.
SPICED GRAPES. 5 lb grapes. 3 lb sugar. Put in one kettle the skins, in an- other the pulps. Put water to the skins, boil until tender. Strain pulp through seive, then put all together with the sugar two tea- spoons of cinnamon, one of cloves and one of allsipce
Cook this with the app: pantry check, scaling, and the assistant.