Crab Apple Catsup

Name: Crab Apple Catsup
Ingredients: 3 lbs. prepared crabapples; 1% lbs. sugar; 1 pint vinegar; 1 tablespoon cinnamon; 1 tablespoon pepper; 1 tablespoonful cloves; IX table-apoonfuls salt

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

3802Calories

7 gProtein

966 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories3802 kcal

Protein6.6 g

Carbohydrates966 g

Fiber4.2 g

Sugars686 g

Total Fat7.3 g

Saturated Fat1 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol0 mg

Sodium10684 mg

Potassium2850 mg

Calcium359 mg

Iron6.9 mg

Magnesium135 mg

Phosphorus246 mg

Zinc0.4 mg

Copper1.1 mg

Manganese6.7 mg

Vitamin D0 mcg

Vitamin C109 mg

Vitamin A30 mcg

Vitamin E0.7 mg

Vitamin K21 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.6 mg

Folate3.4 mcg

Choline3.6 mg

Caffeine0 mg

Water1529 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 15. The excerpt below is the record exactly as published.

CRAB APPLE CATSUP. 3 lbs. prepared crabapples, 1% lbs. sugar, 1 pint vinegar, 1 table- spoon cinnamon, 1 tablespoon pepper, 1 tablespoonful cloves, IX table- apoonfuls sal

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