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Apple Catsup
From Fruit recipes, 1907
Serves 8
Presented as published in 1907. 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
67Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories67 kcal
Protein0.4 g
Carbohydrates13 g
Fiber0.4 g
Sugars9.8 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium593 mg
Potassium121 mg
Calcium15 mg
Iron0.2 mg
Magnesium6.5 mg
Phosphorus13 mg
Zinc0 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.3 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 20. The excerpt below is the record exactly as published.
APPLE CATSUP Apple catsup is similar to apple butter, using as a foun- dation plain instead of cider apple sauce. Cook till thick, for each quart using a teaspoon each of ginger, cin- namon, cloves, pepper, mustard, onion extract, two of salt and a pint of vinegar. Simmer slowly till thick, (which may take an hour and a quarter), then bottle and seal while hot. APPLE BUTTER Use only very tart apples, washing and placing in kettle with a quart of cider to each pailful of fruit. Simmer down till of a very thick, smooth consistency and add just a little spice, to taste. SWEET APPLE PICKLE Add a teaspoon each of cinnamon
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