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Good Cooking Wine
From Virginia Cookery-book, 1884
Serves 10
Use Fox grapes, Catawba, Concord, or small wild grapes.
Presented as published in 1884. 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
496Calories
0 gProtein
127 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories496 kcal
Protein0.4 g
Carbohydrates127 g
Fiber0 g
Sugars124 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium44 mg
Potassium203 mg
Calcium112 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline2.6 mg
Caffeine0 mg
Water368 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 134. The excerpt below is the record exactly as published.
Good Cooking Wine. (Simple and Perfect.) One quart of grape-juice (Fox grapes, Catawba, Con- cord, or the small wild grape, gathered after frost, will answer), three quarts of water, two and a half pounds of common brown sugar
Cook this with the app: pantry check, scaling, and the assistant.