Spiced Grapes
From A textbook of domestic science for high schools, 1913
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
24Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein0.3 g
Carbohydrates6.3 g
Fiber0.3 g
Sugars5.4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium67 mg
Calcium3.5 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K5.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline2 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 26. The excerpt below is the record exactly as published.
Spiced Grapes Wash grapes and remove seeds as above. To every 7 Ib. grapes (pulp and skins) add 3 Ib. sugar, 1 pt. vinegar, ground spices to taste
Cook this with the app: pantry check, scaling, and the assistant.