Unfermented Grape Juice
From Granite City cook book, 1900
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
6260Calories
65 gProtein
1642 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories6260 kcal
Protein65 g
Carbohydrates1642 g
Fiber82 g
Sugars1406 g
Total Fat15 g
Saturated Fat4.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat4.4 g
Cholesterol0 mg
Sodium267 mg
Potassium17356 mg
Calcium992 mg
Iron33 mg
Magnesium663 mg
Phosphorus1814 mg
Zinc6.4 mg
Copper12 mg
Manganese6.4 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
Water10139 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 25. The excerpt below is the record exactly as published.
20 pounds of grapes Add three quarts of water. Crush grapes and cook 20 minutes. Strain through cloth and add sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.