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Cherry Catsup
From The household cook book, 1902
Serves 4
Cork tightly and place whole cloves under corks to prevent mold.
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
649Calories
4 gProtein
156 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories649 kcal
Protein3.8 g
Carbohydrates156 g
Fiber6.4 g
Sugars139 g
Total Fat2.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium45 mg
Potassium799 mg
Calcium162 mg
Iron2.4 mg
Magnesium75 mg
Phosphorus86 mg
Zinc0.6 mg
Copper0.3 mg
Manganese9.7 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A1.6 mcg
Vitamin E1.4 mg
Vitamin K22 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.9 mcg
Choline5.9 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 406. The excerpt below is the record exactly as published.
CHERRY CATSUP.— Take the pits from 2 quarts of nice large cherries; put 2 cups of vinegar with 2 cups of sugar, a dozen whole cloves, and 2 or 3 sticks of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.