Grape Wine
From The Common sense recipe book, 1898
The wine keeps good and does not grow sour.
Presented as published in 1898. 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
6906Calories
17 gProtein
1793 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories6906 kcal
Protein17 g
Carbohydrates1793 g
Fiber22 g
Sugars1733 g
Total Fat8.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium175 mg
Potassium4679 mg
Calcium369 mg
Iron9.4 mg
Magnesium211 mg
Phosphorus483 mg
Zinc1.8 mg
Copper3.5 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A72 mcg
Vitamin E4.6 mg
Vitamin K353 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)4.5 mg
Folate48 mcg
Choline135 mg
Caffeine0 mg
Water5727 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 97. The excerpt below is the record exactly as published.
GRAPE WINE. Bruise the grapes, which should be perfectly ripe, and to each gallon of grapes add a gallon of water. Let it stand a week without being disturbed, then carefully draw off the liquor, and to each gallon put three pounds of white sugar
Cook this with the app: pantry check, scaling, and the assistant.