Scuppernong Grape Juice

Name: Scuppernong Grape Juice
Ingredients: layer of grapes; layer of sugar

From Anson County cook book, 1928

Cherries can be prepared similarly with spices.

Presented as published in 1928. 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

3Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories3.5 kcal

Protein0 g

Carbohydrates0.9 g

Fiber0 g

Sugars0.8 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.1 mg

Potassium9.6 mg

Calcium0.5 mg

Iron0 mg

Magnesium0.4 mg

Phosphorus1 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.1 mcg

Choline0.3 mg

Caffeine0 mg

Water4 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 57. The excerpt below is the record exactly as published.

SCUPPERNONG GRAPE JUICE. Rinse grapes, pack layer of grapes, then layer of sugar

Cook this with the app: pantry check, scaling, and the assistant.