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Wild Grape Jelly
From The household (of the Detroit free press), 1886
Serves 8
Presented as published in 1886. 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
194Calories
0 gProtein
50 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories194 kcal
Protein0 g
Carbohydrates50 g
Sugars50 g
Total Fat0.2 g
Sodium0.5 mg
Potassium1 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 432. The excerpt below is the record exactly as published.
Wild grape jelly. Wash and pick the grapes from the stems just before they are ripe ; put them over the fire in porcelain-lined kettle, with a little water, to keep them from burning, and stew a few moments, then mash gently with a silver spoon ; strain, and to every pint of juice allow a pound of white sugar
Cook this with the app: pantry check, scaling, and the assistant.