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Currant Catsup
From Original White House Cookbook, 1887
Serves 8
Presented as published in 1887. 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
594Calories
3 gProtein
149 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein3.2 g
Carbohydrates149 g
Fiber0.6 g
Sugars113 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium7.7 mg
Potassium741 mg
Calcium142 mg
Iron3.7 mg
Magnesium57 mg
Phosphorus137 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C411 mg
Vitamin A27 mcg
Vitamin E2.3 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 112. The excerpt below is the record exactly as published.
CURRANT CATSUP. Foue pounds of currants, two pounds of sugar, One pint of vinegar, one teaspoonful of cloves, a tablespoonful of cinnamon, pepper and allspice
Cook this with the app: pantry check, scaling, and the assistant.