Crabapple Catsup
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
24253Calories
8 gProtein
6240 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories24253 kcal
Protein7.8 g
Carbohydrates6240 g
Fiber1.3 g
Sugars6167 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium3099 mg
Potassium8514 mg
Calcium5321 mg
Iron46 mg
Magnesium588 mg
Phosphorus281 mg
Zinc2 mg
Copper3 mg
Manganese6.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.3 mg
Vitamin K4.7 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)7.1 mg
Folate65 mcg
Choline148 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.