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Unfermented Grape Juice
From The complete cook book, 1900
Serves 2
Dilute with water when serving.
Presented as published in 1900. 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
645Calories
2 gProtein
168 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories645 kcal
Protein2.2 g
Carbohydrates168 g
Fiber2.7 g
Sugars160 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.2 mg
Potassium579 mg
Calcium31 mg
Iron1.1 mg
Magnesium21 mg
Phosphorus60 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A9.1 mcg
Vitamin E0.6 mg
Vitamin K44 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate6 mcg
Choline17 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 153. The excerpt below is the record exactly as published.
UNFEKMENTED GEAPE JUICE. Wash the grapes, free them from the stems, reject all that are not sound, and place in a granite kettle. Add only enough water to cover, bring slowly to the boiling point, cook until the fruit is well softened, then drain as for jelly. Place the drained juice in an earthen- ware dish and keep, well covered, in a cool place. The next morning bring to a boil, let it boil up well, then drain through a jelly bag. Continue this for three suc- cessive mornings, rejecting all sediment each time. The last morning measure the juice, and to each quart allow half a pound of granulated sugar
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