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Grape Juice (Simple Method)
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
659Calories
3 gProtein
166 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories659 kcal
Protein2.7 g
Carbohydrates166 g
Fiber2.1 g
Sugars142 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium334 mg
Potassium138 mg
Calcium100 mg
Iron10 mg
Magnesium13 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate40 mcg
Choline6.6 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 307. The excerpt below is the record exactly as published.
GRAPE JUICE (Simple Method) 2 cups a 4 cup sugar } for each quart jar Boiling water
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