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
Cassady (grape) finally did, the grapes it produced were found by Cassady to be juicy, pleasantly flavoured, and of very good quality. The Cassady grape was propagated and subsequently crossed with the better-known Concord grape to produce a new white grape variety, the Niagara grape, which is the cultivar most commonly used for the production of white grape juice in North America. The original description of the Cassady grape was published in November 1853 on page 563 of "The Magazine of Horticulture, Botany, and All Useful Discoveries and Improvements in Rural Affairs", Vol. XIX, 1853: ART. III. Societies. PENNSYLVANIA HORTICULTURAL. "Ad Interim