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Grape Wine
From The Blue grass cook book, 1904
Serves 7
Let it stand for six months.
Presented as published in 1904. 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
749Calories
0 gProtein
194 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories749 kcal
Protein0 g
Carbohydrates194 g
Fiber0 g
Sugars194 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium6.6 mg
Calcium6.1 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 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
Water136 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 72. The excerpt below is the record exactly as published.
GRAPE WINE Crush the grapes and let them stand 1 week. Draw off the juice, strain; add 1 quart of water and 3 pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.