Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pint of water
- one-half pound sugar
- six quarts of grapes
- one quart of water
- one-half quarts of water over fruit after it is mashed
- one gallon juice add one pint sugar
- one pint water to every three quarts grapes
- one cup of hot sugar to each quart juice
- four pounds berries
- one quart cold water in which has been dissolved two ounces citric acid
- two ounces citric acid
- one pound sugar
- twelve pounds of fruit in a pan
- two quarts water
- five ounces tartaric acid
- one basket grapes pour one
- three quarts grapes
Directions
Fruit Juices. — To every pint of juice made from berries add one-half pint of water and from one-quarter to one-half pound sugar; let it come to a good boil and seal air-tight in bottles. This makes a delicious summer drink.
Grape Juice (Unfermented). — Stem six quarts of grapes and put over fire with one quart of water; bring slowly to a boil and strain. Return the juice to the fire ; bring again to a boil ; bottle and seal while scalding hot.
Grape Juice. — To one basket grapes pour one and one-half quarts of water over fruit after it is mashed. Let this cook till all the juice can be strained. To one gallon juice add one pint sugar. Put on fire and let come to a boil. Seal while hot. Nice as a cold or hot drink. Hot grape juice with cinnamon and lemon is a nice first course. — Mrs. W. H. Wilson.
Grape Juice. — Have the very best grapes; wash well, after stripping from the stems, rejecting imperfect fruit. Put in a porcelain kettle with one pint water to every three quarts grapes; heat to boiling and cook fifteen minutes or longer, skimming as needed. Turn off the juice and filter through jelly bag, putting seeds and skins in separate bag to drain, as the juice from them will be less clear. Heat again to boiling add one cup of hot sugar to each quart juice and seal in bottles. The juice from skins and seeds should be canned separately. — Battle Creek.
Fruit Juice. — Wash four pounds berries, pour over them one quart cold water in which has been dissolved two ounces citric acid. Let stand twenty-four hours in a bowl. Strain through a thin bag and to every pint of juice add one pound sugar. Boil five minutes in porcelain kettle; then bottle. — Mrs. Hart- mus.
Fruit Acid.— Twelve pounds of fruit in a pan; cover it with two quarts water, having previously acidulated the water with five ounces tartaric acid. Let stand forty-eight hours; then strain or let drip in a bag, taking care not to bruise the fruit.