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Apple Catsup
From Original White House Cookbook, 1887
Serves 12
Should be thick like tomato catsup.
Presented as published in 1887. 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
206Calories
1 gProtein
52 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein1 g
Carbohydrates52 g
Fiber4.1 g
Sugars44 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium586 mg
Potassium274 mg
Calcium28 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A5.2 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate4.9 mcg
Choline10 mg
Caffeine0 mg
Water281 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 112. The excerpt below is the record exactly as published.
APPLE CATSUP. Peel and quarter a dozen sound, tart apples; stew them until soft in as little water as possible, then pass them through a sieve. To a quart of the sifted apple, add a teacupful of sugar, one teaspoonful of pepper, one q>' cloves, one of mustard, two of cinnamon, and two medium-sized onions, chopped very fine. Stir all together, adding a tablespoonful of salt and a pint of vinegar
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