Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Grape Juice
From Mary Jane's cook book, 1916
Serves 14
A modern interpretation · AI-generated from the original record
Ingredients
- Grapes, 10 pounds
- Water, 1 cup
- Sugar, 3 pounds
Method
Put grapes and water in preserving kettle and heat till stones and pulps separate, then strain through a jelly bag.
Add sugar to juice and heat to boiling point.
Pour at once into sterilized bottles and seal.
When serving, dilute with an equal measure of water.
Nutrition per serving
598Calories
2 gProtein
155 gCarbs
1 gFat
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 3. The excerpt below is the record exactly as published.
GRAPE JUICE. Grapes, 10 pounds. Water, 1 cup. Sugar, 3 pounds
Cook this with the app: pantry check, scaling, and the assistant.