Mulled Grape Juice
From Our favorite recipes (Stake Relief Society, 1954), 1954
Recipe by Anna Laura Cannon
Presented as published in 1954. 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
1358Calories
12 gProtein
323 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories1358 kcal
Protein12 g
Carbohydrates323 g
Fiber12 g
Sugars285 g
Total Fat8.2 g
Saturated Fat1.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Omega-30.2 g
Cholesterol0 mg
Sodium398 mg
Potassium3239 mg
Calcium433 mg
Iron6.9 mg
Magnesium344 mg
Phosphorus379 mg
Zinc2 mg
Copper0.8 mg
Manganese20 mg
Vitamin D0 mcg
Vitamin C1010 mg
Vitamin A17 mcg
Vitamin E5.9 mg
Vitamin K43 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate163 mcg
Choline126 mg
Caffeine0 mg
Water2629 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 31. The excerpt below is the record exactly as published.
MULLED GRAPE JUICE 1 qt. grape juice 2 cups sugar (less 1 pt. water according to taste) 3 pt. grapefruit juice 3 cinnamon sticks 2 lemons - juice and rind 6 or more whole cloves grated
Cook this with the app: pantry check, scaling, and the assistant.