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Scuppernong Wine
From The Henderson cook book, 1914
Serves 16
Recipe by Mrs. W. H. Jenkins.
Presented as published in 1914. 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
328Calories
0 gProtein
85 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories328 kcal
Protein0 g
Carbohydrates85 g
Fiber0 g
Sugars85 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium36 mg
Potassium14 mg
Calcium36 mg
Iron0 mg
Magnesium12 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1182 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 73. The excerpt below is the record exactly as published.
SCUPPERNONG WINE. One bushel of grapes, 5 gallons of water. Let stand 3 or 4 days and strain. To each gallon of the juice put 3 pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.