Grape Juice
From Cookery for little girls, 1910
Dilute with water or serve over ice.
Presented as published in 1910. 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
391Calories
0 gProtein
101 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories391 kcal
Protein0 g
Carbohydrates101 g
Fiber0 g
Sugars101 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium12 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Water4 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 42. The excerpt below is the record exactly as published.
GRAPE JUICE Grape- juice is the most nourishing kind of a fruit drink, and every family ought to put up enough in the fall when grapes are plentiful and cheap to last all winter. First pick the fruit from the stem, wash and put on in water enough to cover. Cook until the grapes lose their form, put in a jelly-bag, and let them hang overnight. Next day measure, and put on to boil with half as much sugar
Cook this with the app: pantry check, scaling, and the assistant.