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Sweet Grape Juice
From The Hotel St. Francis cook book, 1919
Serves 20
Presented as published in 1919. 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
566Calories
3 gProtein
146 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories566 kcal
Protein2.9 g
Carbohydrates146 g
Fiber4.1 g
Sugars141 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium14 mg
Potassium869 mg
Calcium68 mg
Iron1.3 mg
Magnesium24 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.2 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A23 mcg
Vitamin E0.9 mg
Vitamin K66 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate18 mcg
Choline25 mg
Caffeine0 mg
Water511 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 215. The excerpt below is the record exactly as published.
Sweet grape juice. Crush twenty pounds of Concord grapes in three quarts of water, and put them in a porcelain kettle. Set the kettle on the fire, and stir well until it reaches the boiling point; then allow it to simmer for fifteen or twenty minutes. Strain through a cloth, and add three pounds of white sugar
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