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Mulled Grape Juice
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
468Calories
5 gProtein
113 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein5.2 g
Carbohydrates113 g
Fiber3.9 g
Sugars92 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium163 mg
Potassium300 mg
Calcium120 mg
Iron5 mg
Magnesium43 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.1 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C152 mg
Vitamin A0.7 mcg
Vitamin E0.5 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate33 mcg
Choline4.7 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 4. The excerpt below is the record exactly as published.
MULLED GRAPE JUICE. Orange, 1. Cloves, 4. Lemon, 1. Mace, a pinch. Boiling water, 1 cup. Egg whites, 2. Sugar, 1 tablespoon. Sugar, 1 cup. Grape juice, 1 quart. Water, 2 tablespoons. Nutmeg, a pinch
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