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Unfermented Wine for Communion
From Buckeye cookery, 1892
Serves 17
This makes one gallon, and is good.
Presented as published in 1892. 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
492Calories
2 gProtein
128 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories492 kcal
Protein1.9 g
Carbohydrates128 g
Fiber2.4 g
Sugars121 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium513 mg
Calcium34 mg
Iron1 mg
Magnesium21 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.5 mg
Vitamin A8 mcg
Vitamin E0.5 mg
Vitamin K39 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate5.3 mcg
Choline15 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 367. The excerpt below is the record exactly as published.
UNFERMENTED WINE For Communion.—Weigh the grapes, pick from the stems, put in a porcelain kettle, add very little water, and cook till stones and wnly separate; press and strain through a thick cloth, return juice w Kettle, and add three pounds sugar to every ten pounds grapes
Cook this with the app: pantry check, scaling, and the assistant.