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Grape Wine
From Fruit recipes, 1907
Serves 14
Presented as published in 1907. 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
493Calories
1 gProtein
128 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories493 kcal
Protein1.2 g
Carbohydrates128 g
Fiber1.6 g
Sugars124 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.8 mg
Potassium332 mg
Calcium45 mg
Iron0.7 mg
Magnesium18 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A5.2 mcg
Vitamin E0.3 mg
Vitamin K25 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.5 mcg
Choline9.7 mg
Caffeine0 mg
Water409 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 48. The excerpt below is the record exactly as published.
GRAPE WINE Toagallon of grapes—wild or cultivated, and stemmed —allow a gallon of boiled rain water. Mash the grapes and let stand in the water a week, not straining all this time. Then strain and allow for each gallon of liquor three pounds of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.