Grape Juice
From Historic Paxton, her days and her ways, 1722-1913, 1913
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
3311Calories
16 gProtein
862 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories3311 kcal
Protein16 g
Carbohydrates862 g
Fiber20 g
Sugars804 g
Total Fat5.1 g
Saturated Fat1.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium78 mg
Potassium4350 mg
Calcium260 mg
Iron8.4 mg
Magnesium170 mg
Phosphorus454 mg
Zinc1.6 mg
Copper3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A68 mcg
Vitamin E4.3 mg
Vitamin K331 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)4.3 mg
Folate45 mcg
Choline127 mg
Caffeine0 mg
Water2771 g
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 71. The excerpt below is the record exactly as published.
Grape Juice (Miss Margaret Brown Eutherford.) To 5 pounds of grapes ( stemmed ) take 1 quart of water. Put them in a preserving kettle, mash- ing grapes slightly. Bring to a boil and drain juice. Add 1 pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.