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Crabapple Catsup
From Royal Victoria cook book, 1900
Serves 2
M. CULBERT.
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
500Calories
0 gProtein
118 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein0.3 g
Carbohydrates118 g
Fiber1 g
Sugars113 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.9 mg
Potassium69 mg
Calcium37 mg
Iron0.7 mg
Magnesium10 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.7 mcg
Choline1 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 68. The excerpt below is the record exactly as published.
CRABAPPLE CATSUP.—One peck crabapples, 14 pounds of sugar, 1 pint vinegar, 1 teaspoon ground cloves, 1 teaspoon ground ginger, | teaspoon cinnamon, | teaspoon allspice
Cook this with the app: pantry check, scaling, and the assistant.