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Grape Juice
From Superior cook book, 1905
Serves 6
Presented as published in 1905. 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
65Calories
0 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein0 g
Carbohydrates17 g
Fiber0 g
Sugars17 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium1.9 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water4.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 124. The excerpt below is the record exactly as published.
Grape Juice. ►Stem and wash Vo Inishel of Concord grajtes. Pnt in kettle, nearly cover with water and l)oil until soft, then drain in l)ags, sweeten to taste, boil and can. Mrs. David Goodyear. Grape Juice. Pick over and stem the grapes, almost cover with cold watei- and bring slowly to a boil. When all the juice seems freed strain through a jelly-bag, measure, and return to the stove. For each (jt. of juice allow ' ;•, of a cupful of suga
Cook this with the app: pantry check, scaling, and the assistant.