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Grape Wine
From The Toronto Cook Book, 1915
Serves 20
Presented as published in 1915. 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
4718Calories
60 gProtein
1178 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories4718 kcal
Protein60 g
Carbohydrates1178 g
Fiber60 g
Sugars790 g
Total Fat16 g
Saturated Fat3.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat5.4 g
Cholesterol0 mg
Sodium3958 mg
Potassium9125 mg
Calcium1545 mg
Iron131 mg
Magnesium420 mg
Phosphorus1146 mg
Zinc4.7 mg
Copper5.8 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C145 mg
Vitamin A136 mcg
Vitamin E8.8 mg
Vitamin K662 mcg
Vitamin B64.4 mg
Vitamin B120 mcg
Thiamin (B1)5.6 mg
Riboflavin (B2)5.5 mg
Niacin (B3)37 mg
Folate551 mcg
Choline298 mg
Caffeine0 mg
Water5035 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 31. The excerpt below is the record exactly as published.
Grape Wine Two hundred pounds grapes put in clean tub; pour boiling water over (about nine gallons) to nicely cover them; stir every day; at end of week draw off liquid from the pulp and put into receptacle; strain into a cask; add three and three-quarters pounds granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.