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Barberry Ketchup
From Miss Parloa's new cook book and marketing guide, 1880
Serves 10
About three quarts of ketchup can be made.
Presented as published in 1880. 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
Protein5.8 g
Carbohydrates109 g
Fiber15 g
Sugars79 g
Total Fat3.2 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium8437 mg
Potassium818 mg
Calcium168 mg
Iron5.4 mg
Magnesium80 mg
Phosphorus157 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A14 mcg
Vitamin E4.7 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
Folate30 mcg
Choline42 mg
Caffeine0 mg
Water511 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 171. The excerpt below is the record exactly as published.
Barberry Ketchup. Three quarts of barberries, stewed and strained ; four quarts of cranberries, one cupful of raisins, a large quince and four small onions, all stewed with a quart of water, and strained. Mix these ingredients with the barberries, and add half a cupful of vinegar, three-fourths of a cupful of salt, two- cupfuls of sugar, one dessert-spoonful of ground clove and one of ground allspice, two table-spoonfuls of black pepper, two of celery seed, and one of ground mustard, one tea- spoonful of cayenne, one of cinnamon and one of ginger, and a nutmeg
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