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Grape Juice
From Atlanta women's club cook book, 1921
Serves 2
The Concord grapes make the best grape juice.
Presented as published in 1921. 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
389Calories
0 gProtein
101 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories389 kcal
Protein0 g
Carbohydrates101 g
Fiber0 g
Sugars101 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium12 mg
Calcium15 mg
Iron0.1 mg
Magnesium5.2 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water475 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 112. The excerpt below is the record exactly as published.
GRAPE JUICE. Wash and cover the quantity of grapes to be used, with water. Cook well. Strain through jelly bag. To each quart of juice after it is strained, add one cup of sugar. Then to each gallon of juice add one quart of water.
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