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Crab Apple Catsup
From The household cook book, 1902
Serves 3
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
841Calories
0 gProtein
211 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories841 kcal
Protein0.3 g
Carbohydrates211 g
Fiber1.8 g
Sugars208 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2341 mg
Potassium89 mg
Calcium34 mg
Iron0.5 mg
Magnesium8.7 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline2.7 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 3 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.
CRAB APPLE CATSUP.— Take | peck of chopped crab apples (do not remove the skins), 3 cups of sugar, 1 pint of vinegar, 1 even tablespoon salt, 1 teaspoon each of ground cinnamon
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