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Apple Catsup
From San Rafael cook book, 1906, 1906
Serves 10
Fill top of jar with vinegar to exclude air and prevent mould.
Presented as published in 1906. 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
135Calories
0 gProtein
33 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein0.4 g
Carbohydrates33 g
Fiber0.8 g
Sugars31 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium236 mg
Potassium53 mg
Calcium14 mg
Iron0.2 mg
Magnesium4.6 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.8 mcg
Choline2 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 87. The excerpt below is the record exactly as published.
APPLE CATSUP — Miss Tena Bremner. Stew apples in as little water as possible, and to 7 cups of pulp add 1% cups sugar, 1 teaspoon pepper, 1 teaspoon cloves, 1 teaspoon cinna- mon, I teaspoon ginger, and 2 medium-sized onions chopped very fine. Beat well together, and then add 1 teaspoon salt and 1 cup vinegar
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