Sweet Pickled Grapes

Name: Sweet Pickled Grapes
Ingredients: eight pounds of grapes; one cup of vinegar; four pounds of sugar; one tablespoon of cloves; one tablespoon of cinnamon; one teaspoon of mace

From Cooks in clover, 1889

Mrs. Frank Hughes

Presented as published in 1889. 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

9586Calories

27 gProtein

2477 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories9586 kcal

Protein27 g

Carbohydrates2477 g

Fiber35 g

Sugars2380 g

Total Fat13 g

Saturated Fat2.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol0 mg

Sodium251 mg

Potassium7072 mg

Calcium441 mg

Iron15 mg

Magnesium285 mg

Phosphorus749 mg

Zinc2.9 mg

Copper4.8 mg

Manganese6.7 mg

Vitamin D0 mcg

Vitamin C117 mg

Vitamin A110 mcg

Vitamin E7.5 mg

Vitamin K539 mcg

Vitamin B63.2 mg

Vitamin B120 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)2.6 mg

Niacin (B3)7 mg

Folate76 mcg

Choline206 mg

Caffeine0 mg

Water3149 g

As published

This recipe was extracted from Cooks in clover (1889), page 18. The excerpt below is the record exactly as published.

Sweet Pickled Grapes. — Pulp eight pounds of grapes, boil the pulps until the seeds separate from them, put through a colander, take out the seeds, return to the kettle, and boil with the skins. Add one cup of vinegar, four pounds of sugar, one table- spoon of cloves, one of cinnamon, and one teaspoon of mace

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