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GRAPE WINE
From The household (of the Detroit free press), 1886
Serves 20
Presented as published in 1886. 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
1396Calories
8 gProtein
353 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1396 kcal
Protein7.8 g
Carbohydrates353 g
Fiber7.2 g
Sugars297 g
Total Fat2.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium656 mg
Potassium948 mg
Calcium229 mg
Iron21 mg
Magnesium49 mg
Phosphorus130 mg
Zinc0.6 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A14 mcg
Vitamin E0.9 mg
Vitamin K66 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.6 mg
Folate86 mcg
Choline33 mg
Caffeine0 mg
Water596 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 393. The excerpt below is the record exactly as published.
GRAPE WINE. Put twenty pounds of ripe, fresh picked and well selected grapes into a stone jar, and pour on them six quarts of boiling water. When the water has cooled enough, squeeze the grapes well with the hand ; cover the jar with a cloth and let it stand for three days, then press out the juice and add ten pounds crushed sugar
Cook this with the app: pantry check, scaling, and the assistant.