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Catsup, Grape
From Harper's cook book encyclopædia, 1902
Serves 7
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
517Calories
0 gProtein
130 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein0.4 g
Carbohydrates130 g
Fiber1.4 g
Sugars126 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium375 mg
Potassium202 mg
Calcium139 mg
Iron1.4 mg
Magnesium18 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.6 mcg
Choline3.5 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 7 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.
Catsup, Grape. — Six pounds of grape pulp. Prepare this by stem- ming the grapes, putting them over the fire with a little water, and cooking until so tender that the pulp can be rubbed through a sieve, leaving the seeds and skins behind. To the pulp thus obtained add 2 lbs. of brown sugar, one pint of vinegar, one table-spoonful each of ground cinnamon, mace, cloves, allspice, and white pepper, and a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.