Grape Juice No. 2
From Every-day dishes and every-day work, 1897
Juice from skins and seeds should be canned separately.
Presented as published in 1897. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium8.8 mg
Calcium16 mg
Iron0.1 mg
Magnesium5.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 41. The excerpt below is the record exactly as published.
Grape Juice No. 2.— Take grapes of the best quality, picked fresh from the vines. Wash well after stripping from the stems, rejecting any imperfect fruit. Put them in a porcelain or gran- ite-ware fruit kettle with one pint of water to every three quarts of grapes, heat to boiling, and cook slowly for fifteen minutes or longer, skimming as needed. Turn off the juice and carefully filter it through a jelly-bag, putting the seeds and skins into a separate bag to drain, as the juice from them will be less clear. Heat again to boiling, add one cupful of hot sugar
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