Grape Juice
From Delicate dishes, 1896
Recipe by Mrs. a. p. Moore.
Presented as published in 1896. 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
9621Calories
46 gProtein
2505 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories9621 kcal
Protein46 g
Carbohydrates2505 g
Fiber57 g
Sugars2342 g
Total Fat15 g
Saturated Fat3.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat3 g
Cholesterol0 mg
Sodium183 mg
Potassium12170 mg
Calcium691 mg
Iron24 mg
Magnesium463 mg
Phosphorus1270 mg
Zinc4.6 mg
Copper8.3 mg
Manganese4.6 mg
Vitamin D0 mcg
Vitamin C203 mg
Vitamin A191 mcg
Vitamin E12 mg
Vitamin K927 mcg
Vitamin B65.5 mg
Vitamin B120 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)4.4 mg
Niacin (B3)12 mg
Folate127 mcg
Choline356 mg
Caffeine0 mg
Water6530 g
As published
This recipe was extracted from Delicate dishes (1896), page 55. The excerpt below is the record exactly as published.
GRAPE JUICE. Wash and pick from the stems 14 pounds of grapes and put them in a kettle with i pint of water; scald enough to extract the juice, stirring occasionally; squeeze and strain, add i quart water and 3 pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.