vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Grape Juice
From Atlanta women's club cook book, 1921
Serves 10
Best when made with nearly ripe grapes.
Presented as published in 1921. 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
332Calories
3 gProtein
87 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories332 kcal
Protein3.3 g
Carbohydrates87 g
Fiber4.1 g
Sugars75 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium867 mg
Calcium48 mg
Iron1.6 mg
Magnesium32 mg
Phosphorus91 mg
Zinc0.3 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A14 mcg
Vitamin E0.9 mg
Vitamin K66 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate9.1 mcg
Choline25 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 43. The excerpt below is the record exactly as published.
GRAPE JUICE. 10 lbs. nearly ripe grapes. 3 cups water. Sugar. Mash grapes and put to boil with water. Simmer until seeds and pulp separate, then strain in jelly bag. Do not mash as this will cause juice to become muddy. To each pint of juice add 14< cup sugar
Cook this with the app: pantry check, scaling, and the assistant.