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Canned Grape Juice
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
When wanted for use, mix with an equal amount of water.
Presented as published in 1907. 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
465Calories
4 gProtein
116 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories465 kcal
Protein3.7 g
Carbohydrates116 g
Fiber1.4 g
Sugars97 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Sodium13 mg
Potassium1453 mg
Calcium120 mg
Iron1.5 mg
Magnesium138 mg
Phosphorus123 mg
Zinc1.6 mg
Copper0.2 mg
Manganese5.7 mg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin B60.3 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate11 mcg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 134. The excerpt below is the record exactly as published.
Canned Grape Juice Pick over and wash some nice ripe grapes, add a very little water and cook as for jelly. When soft, strain through a jelly bag, but do not squeeze the bag, as this would cloud the liquid. To each pt strained juice add 1 cup sugar, boil 2 or 3 minutes
Cook this with the app: pantry check, scaling, and the assistant.