Unfermented Grape Juice
From Purity flour cookbook, 1917
The pulp left in the jelly bag may be made into catsup. Season with good spices, sweeten with sugar, add a little vinegar to it, boil and bottle.
Presented as published in 1917. 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
16738Calories
65 gProtein
4353 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories16738 kcal
Protein65 g
Carbohydrates4353 g
Fiber82 g
Sugars4122 g
Total Fat23 g
Saturated Fat4.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat4.4 g
Cholesterol0 mg
Sodium209 mg
Potassium17382 mg
Calcium934 mg
Iron34 mg
Magnesium643 mg
Phosphorus1814 mg
Zinc6.6 mg
Copper12 mg
Manganese6.5 mg
Vitamin D0 mcg
Vitamin C290 mg
Vitamin A272 mcg
Vitamin E17 mg
Vitamin K1324 mcg
Vitamin B67.8 mg
Vitamin B120 mcg
Thiamin (B1)6.3 mg
Riboflavin (B2)6.4 mg
Niacin (B3)17 mg
Folate181 mcg
Choline508 mg
Caffeine0 mg
Water7303 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 85. The excerpt below is the record exactly as published.
UNFERMENTED GRAPE JUICE Twenty pounds grapes, 6 pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.