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Cranberry Catsup
From The home cook book, 1905
Serves 18
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
611Calories
1 gProtein
156 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein1.4 g
Carbohydrates156 g
Fiber10 g
Sugars133 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium432 mg
Potassium388 mg
Calcium149 mg
Iron1.7 mg
Magnesium30 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A8.7 mcg
Vitamin E3.4 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4.3 mcg
Choline17 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 195. The excerpt below is the record exactly as published.
CRANBERRY CATSUP If the catsup supply is running low, replenish with a de- licious substitute made from cranberries. Cook together ten pounds of the berries, one quart of vinegar, five pounds of brown sugar, three tablespoons of cinnamon, two tablespoons of allspice, one tablespoon each of cloves and salt, and quarter of a teaspoon of cayenne
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