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Grape Juice

A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).

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A historical recipe

A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars. Check current food-safety guidance before following this.

Source Public domain in the USA
Credit

From A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 3 ingredients

  1. one quart of grapes
  2. a quart of juice
  3. one cup of sugar--and heat it

Possible health benefits

General information, not medical advice.

  1. Grape High in riboflavin · High in manganese

    High in riboflavin · 1.5 mg per 100 g, 107% of the reference intake per 100 g

    • Riboflavin contributes to normal energy-yielding metabolism.
    • Riboflavin contributes to normal functioning of the nervous system.
    • Riboflavin contributes to the maintenance of normal mucous membranes.
    6 more authorised claims
    • Riboflavin contributes to the maintenance of normal red blood cells.
    • Riboflavin contributes to the maintenance of normal skin.
    • Riboflavin contributes to the maintenance of normal vision.
    • Riboflavin contributes to the normal metabolism of iron.
    • Riboflavin contributes to the protection of cells from oxidative stress.
    • Riboflavin contributes to the reduction of tiredness and fatigue.

    Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

    High in manganese · 2.0 mg per 100 g, 99% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Grapes, muscadine, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. Grape juice mixed with cold water or with soda-water makes a pleasant and invigorating drink for a sick person.
  2. The best grapes for the purpose are the blue varieties, such as Isabellas, Concords, or Black Hamburgs.
  3. To Make a Bottle of Juice.
  4. Pick over (and wash if they need it) one quart of grapes.
  5. Remove them from the stems, and put them into a double boiler with just enough cold water to cover them.
  6. Heat them slowly until the juice oozes out and the fruit becomes soft, which will take two or three hours.
  7. Then turn the fruit into a jelly-bag made like a long pointed pocket, draw the string at the top and hang it to drain.
  8. Do not squeeze or press the bag, and use only the juice which drips out, which will practically be all that the grapes contain.
  9. To this add one fourth of the quantity of sugar--that is, if there is a quart of juice, put in one cup of sugar--and heat it until it is quite hot, or to a temperature of 200° Fahr., and keep it at that temperature for one hour, but do not let it boil.
  10. Then pour it into thoroughly cleaned and scalded hot bottles,--in other words, those which are sterile.
  11. Seal the bottles with wax, and set them away in a cool place.
  12. To Use.
  13. Mix equal quantities of juice and cold water, and serve at once.

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