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Catsup, Currant
From Harper's cook book encyclopædia, 1902
Serves 8
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
598Calories
3 gProtein
150 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein3.4 g
Carbohydrates150 g
Fiber1 g
Sugars113 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium8.5 mg
Potassium761 mg
Calcium151 mg
Iron3.8 mg
Magnesium59 mg
Phosphorus139 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C411 mg
Vitamin A28 mcg
Vitamin E2.3 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0.6 mcg
Choline0.3 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 278. The excerpt below is the record exactly as published.
a table-spoonful of black pepper beaten up fine, a teaspoonful of cayenne, a gill of sweet oil, a gill of Madeira wine, and a few blades of mace. A few pods of a miniature variety of red pepper, used instead of the pulverized cay- enne, gives the sauce quite an orna- mental appearance. The largest cu- cumbers, ripened almost enough for seed, serve admirably for making this sort of catsup. If the bottles are care- fully sealed up. there is no danger whatever of spoiling. Catsup, Currant. — Four pounds of currants and 2 lbs. of sugar, one pint of vinegar
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