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Crab Apple Catsup
From Royal Victoria cook book, 1900
Serves 4
Mrs. W. H. MYErs
Presented as published in 1900. 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
462Calories
62 gProtein
32 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein62 g
Carbohydrates32 g
Fiber2.1 g
Sugars28 g
Total Fat4.1 g
Saturated Fat0.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol265 mg
Sodium2757 mg
Potassium1174 mg
Calcium357 mg
Iron3.2 mg
Magnesium127 mg
Phosphorus794 mg
Zinc12 mg
Copper2.3 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A7.7 mcg
Vitamin E0.2 mg
Vitamin K5.8 mcg
Vitamin B60.5 mg
Vitamin B1231 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)9.3 mg
Folate151 mcg
Choline1 mg
Caffeine0 mg
Water496 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 62. The excerpt below is the record exactly as published.
CRAB APPLE CATSUP.—Three pounds crabs, 1 quart vinegar, 14 pounds sugar, 1 tablespoon each of cloves
Cook this with the app: pantry check, scaling, and the assistant.