Grape Juice
From Trinity cook book, 1925
Presented as published in 1925. 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
3763Calories
25 gProtein
965 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories3763 kcal
Protein25 g
Carbohydrates965 g
Fiber27 g
Sugars828 g
Total Fat7.6 g
Saturated Fat1.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium1127 mg
Potassium4751 mg
Calcium549 mg
Iron41 mg
Magnesium199 mg
Phosphorus549 mg
Zinc2.2 mg
Copper3.1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A72 mcg
Vitamin E4.6 mg
Vitamin K353 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)12 mg
Folate176 mcg
Choline148 mg
Caffeine0 mg
Water2329 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 54. The excerpt below is the record exactly as published.
GRAPE JUICE Stem the grapes, cover with boiling water and cook just long enough for the skins to crack open, then squeeze the juice out, strain, measure and put one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.