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Grape Juice
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
286Calories
1 gProtein
74 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories286 kcal
Protein0.9 g
Carbohydrates74 g
Fiber1.2 g
Sugars73 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium265 mg
Calcium27 mg
Iron0.4 mg
Magnesium9.4 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A6.9 mcg
Vitamin E0.3 mg
Vitamin K20 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate5.5 mcg
Choline7.7 mg
Caffeine0 mg
Water349 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 150. The excerpt below is the record exactly as published.
Grape Juice. 1% cups Concord grapes. 1 cup cold water. 14 cup sugar.
Cook this with the app: pantry check, scaling, and the assistant.