Crabapple Catsup

Name: Crabapple Catsup
Ingredients: 3 pounds crabapple pulp from jelly; 14 pounds brown sugar; } tablespoon Pure Gold cloves; 1 tablespoon Pure Gold cinnamon; 1 pint vinegar; } teaspoon salt

From Blue Ribbon and Pure Gold 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

24262Calories

8 gProtein

6242 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories24262 kcal

Protein8 g

Carbohydrates6242 g

Fiber2.4 g

Sugars6167 g

Total Fat0.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium3108 mg

Potassium8548 mg

Calcium5341 mg

Iron46 mg

Magnesium597 mg

Phosphorus285 mg

Zinc2.1 mg

Copper3 mg

Manganese8.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.6 mcg

Vitamin E0.6 mg

Vitamin K9.4 mcg

Vitamin B62.6 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)7.2 mg

Folate66 mcg

Choline149 mg

Caffeine0 mg

Water539 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 78. The excerpt below is the record exactly as published.

Crabapple Catsup—3 pounds crabapple pulp from jelly, 14 pounds brown sugar, } tablespoon Pure Gold cloves, 1 tablespoon Pure Gold cinnamon, 1 pint vinegar, } teaspoon salt

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