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Crabapple Catsup
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. C. A. Armstrong, Oaklawn, 111.
Presented as published in 1912. 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
610Calories
1 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories610 kcal
Protein0.9 g
Carbohydrates158 g
Fiber0 g
Sugars113 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium394 mg
Potassium443 mg
Calcium44 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus34 mg
Zinc0 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A4.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 348. The excerpt below is the record exactly as published.
CRAB^PLE CATSUP.— Quartered and cored, 3 lbs. crab- apples, boil with about 1 cup of water, and rub through a colander; then add 1^ lbs. sugar, 1 qt. vinegar, 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.