vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Catchup
From The farm cook & rule book, 1923
Serves 16
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
188Calories
1 gProtein
42 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein0.8 g
Carbohydrates42 g
Fiber1.1 g
Sugars36 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium304 mg
Potassium174 mg
Calcium29 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.3 mcg
Choline2.4 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 40. The excerpt below is the record exactly as published.
Apple Catchup 2 quarts tart apple sauce 2 teaspoonfuls powdered cloves 4 small onions 1% teaspoonfuls pepper 2 quarts vinegar 2 teaspoonfuls salt 2 cupfuls sugar 4 teaspoonfuls cinnamon 2 teaspoonfuls mustard 1 teaspoonful mace
Cook this with the app: pantry check, scaling, and the assistant.