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Apple Catsup
From The household cook book, 1902
Serves 16
Presented as published in 1902. 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
128Calories
1 gProtein
32 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein0.6 g
Carbohydrates32 g
Fiber2.4 g
Sugars27 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium443 mg
Potassium155 mg
Calcium18 mg
Iron0.2 mg
Magnesium8.6 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6.8 mg
Vitamin A2.8 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.7 mcg
Choline5.8 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 406. The excerpt below is the record exactly as published.
APPLE CATSUP. — Take 12 tart, sound apples, pare and quarter them, and cook in very little water until soft; then pulp through a sieve; for each quart of this pulp take 2 cups vinegar, 2 medium^ sized onions chopped fine, 1 cup of sugar, 2 teasjDoons of cinnamon, 1 teaspoon each of mustard, cloves and pepper, 1 tablespoon salt
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