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Scuppernong Wine, No. 4
From The new Annie Dennis cook book, 1905
Serves 14
It will soon be ready for use.
Presented as published in 1905. 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
610Calories
2 gProtein
151 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories610 kcal
Protein1.8 g
Carbohydrates151 g
Fiber0.7 g
Sugars136 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Sodium166 mg
Potassium160 mg
Calcium72 mg
Iron4.7 mg
Magnesium26 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0 mg
Manganese0.5 mg
Vitamin C128 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate20 mcg
Choline1.8 mg
Water290 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 21. The excerpt below is the record exactly as published.
Scuppernong Wine, No. 4 Mash the grapes; pour quart of boiling water to a gallon of fruit; let it stand twenty-four hours. Strain it into a jar, and add three pounds of sugar to one gallon of the juice
Cook this with the app: pantry check, scaling, and the assistant.