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Barberry Catsup
From The new practical housekeeping, 1890
Serves 10
Yields about three quarts of catsup.
Presented as published in 1890. 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
450Calories
6 gProtein
109 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein5.9 g
Carbohydrates109 g
Fiber15 g
Sugars79 g
Total Fat3.3 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium8435 mg
Potassium811 mg
Calcium153 mg
Iron5 mg
Magnesium79 mg
Phosphorus159 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A14 mcg
Vitamin E4.8 mg
Vitamin K29 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate31 mcg
Choline43 mg
Caffeine0 mg
Water511 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 88. The excerpt below is the record exactly as published.
Barberry Catsup.— Thxee quarts barberries stewed and strained, four quarts cranberries, one cup raisins, a large quince and four small onions, all stewed with a quart of wa-ter and strained. Mix these ingredients with the barberries and add half cup vinegar, three-fourths cup salt, two cups sugar, one dessert-spoon each ground clove ana cround allspice, two tablespoons each black pep- per and celery seed, and one of ground mustard, one teaspoon each cayenne, cinnamon and ginger, and a nutmeg
Cook this with the app: pantry check, scaling, and the assistant.