Unfermented Grape Juice
From Dr. Fenner's peoples remedies for the family cook book, 1903
Recipe by Miss Marie Cushing.
Presented as published in 1903. 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
391Calories
0 gProtein
101 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories391 kcal
Protein0 g
Carbohydrates101 g
Fiber0 g
Sugars101 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium12 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium0.7 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 Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 24. The excerpt below is the record exactly as published.
Unfermented Grape Juice. 4 ad be made for about 3or4cents a art bottle. Pick over the grapes, and _ almost cover with coldowater in a porce- in-lined kettle. Heat slowly, mashing, and cook until all the juice is freed. ' Drain in jelly bag, Measure the juice ' and add ¥% granulated) sugar for each quar
Cook this with the app: pantry check, scaling, and the assistant.