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Crab-Apple Catsup
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
705Calories
1 gProtein
180 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories705 kcal
Protein1.1 g
Carbohydrates180 g
Fiber1.4 g
Sugars132 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium397 mg
Potassium477 mg
Calcium73 mg
Iron1.3 mg
Magnesium23 mg
Phosphorus41 mg
Zinc0.1 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A5.1 mcg
Vitamin E0.1 mg
Vitamin K3.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.6 mcg
Choline0.7 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 172. The excerpt below is the record exactly as published.
Crab-Apple Catsup Three pounds crabapples, one and three-quarter pounds sugar, one pint of vinegar, one tablespoon each cloves, pepper and cinnamon, one teaspoon salt
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