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Cherry Catsup
From The new practical housekeeping, 1890
Serves 2
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
588Calories
1 gProtein
148 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein0.9 g
Carbohydrates148 g
Fiber1.1 g
Sugars143 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium415 mg
Calcium53 mg
Iron1.3 mg
Magnesium31 mg
Phosphorus44 mg
Zinc0.1 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.5 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 2 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.
Cherry Catsup. — One pint pure cherry juice, half pound sugar, teaspoon each ground cloves and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.