Grape-Nuts Grape-Nuts Grape-Nuts is a breakfast cereal developed in 1897 by C. W. Post, a former patient and later competitor of the 19th-century breakfast food innovator, Dr. John Harvey Kellogg. The cereal originally prepared by C. W. Post when developing the product was a batter that came from the oven as a rigid sheet. He then broke the sheet into pieces and ran them through a coffee grinder to produce the "nut"-sized kernels. Despite the name, the cereal contains neither grapes nor nuts; it is made with wheat and barley. Post believed that glucose (which he called "grape sugar") formed in
Grape syrup for a type of Mediterranean grape syrup. The word comes from the Turkish "pekmez", which usually refers to grape syrup, but is also used to refer to mulberry and other fruit syrups. One of the earliest mentions of grape syrup comes from the fifth-century BC Greek physician Hippocrates, who refers to "epsima", the Greek name for the condiment. The fifth-century BC Athenian playwright Aristophanes also makes a reference to it, as does ancient Roman physician Galen. Grape syrup was known by different names in Ancient Roman cuisine depending on the boiling procedure. "Defrutum", "carenum", and "sapa" were reductions of must.