Grape Juice
From Every-day dishes and every-day work, 1897
Keep in a cool, dark place.
Presented as published in 1897. 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
14810Calories
82 gProtein
3860 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories14810 kcal
Protein82 g
Carbohydrates3860 g
Fiber102 g
Sugars3568 g
Total Fat24 g
Saturated Fat6.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat5.4 g
Cholesterol0 mg
Sodium245 mg
Potassium21695 mg
Calcium1152 mg
Iron42 mg
Magnesium799 mg
Phosphorus2268 mg
Zinc8.1 mg
Copper15 mg
Manganese8.1 mg
Vitamin D0 mcg
Vitamin C363 mg
Vitamin A340 mcg
Vitamin E22 mg
Vitamin K1656 mcg
Vitamin B69.8 mg
Vitamin B120 mcg
Thiamin (B1)7.8 mg
Riboflavin (B2)7.9 mg
Niacin (B3)21 mg
Folate227 mcg
Choline635 mg
Caffeine0 mg
Water9129 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 41. The excerpt below is the record exactly as published.
Grape Juice, or Unfermeiited Wiue.— Take twenty -five pounds of some well-ripened, very juicy variety of grapes, like the Con- cord. Pick them from the stems, wash thoroughly, and scald without the addition of water, in double boilers until the grapes burst open , cool, turn into stout jelly bags, and drain off the juice without squeezing. Let the juice stand and settle; turn off the top, leaving any sediment there may be. Add to the juice about four pounds of best granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.