Crabapple Catsup

Name: Crabapple Catsup
Ingredients: 3 pounds crabapple pulp from jelly; 1.14 pounds brown sugar; 44 tablespoon Blue Ribbon cloves; 1 tablespoon Blue Ribbon cinnamon; | pint vinegar; )4 teaspoon salt

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

2770Calories

2 gProtein

692 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories2770 kcal

Protein2.4 g

Carbohydrates692 g

Fiber9 g

Sugars667 g

Total Fat3.4 g

Saturated Fat1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.9 g

Omega-30.2 g

Cholesterol0 mg

Sodium991 mg

Potassium1206 mg

Calcium758 mg

Iron8.1 mg

Magnesium137 mg

Phosphorus78 mg

Zinc0.9 mg

Copper0.4 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A2.2 mcg

Vitamin E2.3 mg

Vitamin K37 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate14 mcg

Choline26 mg

Caffeine0 mg

Water465 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 76. The excerpt below is the record exactly as published.

Crabapple Catsup—3 pounds crabapple pulp from jelly, 114 pounds brown sugar, 44 tablespoon Blue Ribbon cloves, 1 tablespoon Blue Ribbon cinnamon, | pint vinegar, )4 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.