Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
71
Calories
0g
Protein
0g
Fat
18g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three-fourths pound of sugar to one pint of juice
- one cup of vinegar
- one pint of juice
- four quarts
- salt
- black pepper
- cloves
- cinnamon
Directions
1
MRS. R. T. WELLSLAGER.
2
Squeeze the grapes as for jelly, three-fourths pound of sugar to one pint of juice. Spice to taste with salt, black pepper, nut- meg, cloves and cinnamon. Boil until it is quite thick. To four quarts, just before it is done, put one cup of vinegar.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive