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Unfermented Grape Juice No. 1
From Fruit recipes, 1907
Serves 6
Presented as published in 1907. 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
65Calories
0 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein0 g
Carbohydrates17 g
Fiber0 g
Sugars17 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium1.9 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 47. The excerpt below is the record exactly as published.
UNFERMENTED GRAPE JUICE No. 1 Heat the thoroughly ripe grapes slowly—in a double- boiler or crock—on the back of the stove or in a slow oven. When the skins are tender strain through cheese cloth bag without squeezing. When juice has been replaced on stove and is at boiling point, add half as much sugar as juice
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