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Grape Juice
From Kentucky receipt book, 1903
Serves 13
It is a delicious beverage, fill a tumbler and add crushed ice.
Presented as published in 1903. 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
509Calories
3 gProtein
133 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories509 kcal
Protein2.5 g
Carbohydrates133 g
Fiber3.1 g
Sugars124 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium669 mg
Calcium40 mg
Iron1.3 mg
Magnesium26 mg
Phosphorus70 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A10 mcg
Vitamin E0.7 mg
Vitamin K51 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate7 mcg
Choline20 mg
Caffeine0 mg
Water426 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 187. The excerpt below is the record exactly as published.
Grape Juice. Ten pounds of grapes, 2 pounds of granulated sugar, 2 quarts water
Cook this with the app: pantry check, scaling, and the assistant.