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Grape Juice
From The Institute cook book, 1913
Serves 13
Presented as published in 1913. 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
Sodium9.9 mg
Potassium669 mg
Calcium38 mg
Iron1.3 mg
Magnesium25 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
Water354 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 147. The excerpt below is the record exactly as published.
GRAPE JUICE 10 potuds grapes 2 pounds sugar 1 quart water
Cook this with the app: pantry check, scaling, and the assistant.