Grape Wine (Unfermented)
From The "Queen" cookery books: Pickles and Preserves, 1902
This quantity should make a gallon of wine.
Presented as published in 1902. 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
8369Calories
33 gProtein
2176 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories8369 kcal
Protein33 g
Carbohydrates2176 g
Fiber41 g
Sugars2061 g
Total Fat12 g
Saturated Fat2.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium104 mg
Potassium8691 mg
Calcium467 mg
Iron17 mg
Magnesium322 mg
Phosphorus907 mg
Zinc3.3 mg
Copper5.9 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C145 mg
Vitamin A136 mcg
Vitamin E8.6 mg
Vitamin K662 mcg
Vitamin B63.9 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)3.2 mg
Niacin (B3)8.5 mg
Folate91 mcg
Choline254 mg
Caffeine0 mg
Water3652 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 40. The excerpt below is the record exactly as published.
Grape Wine ( Unfermented ). — Pick free from stalk and stem 101b. of grapes, put them into a preserving pan with a little water, let them cook till the pulp and stones separate, then press and strain them through a jelly bag ; return the juice to the pan, adding 31b. of white sugar
Cook this with the app: pantry check, scaling, and the assistant.