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Grape Juice
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 14
Presented as published in 1901. 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
598Calories
2 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories598 kcal
Protein2.3 g
Carbohydrates155 g
Fiber2.9 g
Sugars147 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7.5 mg
Potassium621 mg
Calcium34 mg
Iron1.2 mg
Magnesium23 mg
Phosphorus65 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A9.7 mcg
Vitamin E0.6 mg
Vitamin K47 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate6.5 mcg
Choline18 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 74. The excerpt below is the record exactly as published.
Grape Juice. — Weigh grapes before pick- ( ing from stem, then pick from the stem and I put in a kettle. Add a very little water, cook until stones and pulp separate ; strain through a cloth and return juice to kettle. Add three pounds of sugar to ten pounds of grapes
Cook this with the app: pantry check, scaling, and the assistant.