Grape Juice
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Sweeten to taste with granulated sugar and serve in wine glasses.
Presented as published in 1909. 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
2500Calories
26 gProtein
656 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories2500 kcal
Protein26 g
Carbohydrates656 g
Fiber33 g
Sugars562 g
Total Fat5.8 g
Saturated Fat2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.7 g
Cholesterol0 mg
Sodium129 mg
Potassium6940 mg
Calcium419 mg
Iron13 mg
Magnesium273 mg
Phosphorus725 mg
Zinc2.5 mg
Copper4.8 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A109 mcg
Vitamin E6.9 mg
Vitamin K529 mcg
Vitamin B63.1 mg
Vitamin B120 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)2.5 mg
Niacin (B3)6.8 mg
Folate72 mcg
Choline203 mg
Caffeine0 mg
Water4808 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 17. The excerpt below is the record exactly as published.
GRAPE JUICE. To six quarts stemmed and washed grapes add two quarts water
Cook this with the app: pantry check, scaling, and the assistant.