Unfermented Grape Juice
From Statesmen's dishes; and how to cook them, 1890
Keep in a dark, cool place of even temperature.
Presented as published in 1890. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.5 kcal
Protein0 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium9.6 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Water4 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 25. The excerpt below is the record exactly as published.
UNFERMENTED GRAPE JUICE. BY MRS. ZERELDA G. WALLACE. (Mother of Gen. Lew. Wnllace.) ^A.KE thoroughly ripe, fresh grapes, wash and take from the stem ; put into preserving ket- tle as you would any other fruit, adding water enough to keep from burning
Cook this with the app: pantry check, scaling, and the assistant.