vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Currant Catsup
From The new practical housekeeping, 1890
Serves 10
Presented as published in 1890. 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
700Calories
4 gProtein
175 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein3.7 g
Carbohydrates175 g
Fiber2.2 g
Sugars136 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium9.3 mg
Potassium789 mg
Calcium165 mg
Iron4.1 mg
Magnesium67 mg
Phosphorus147 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C411 mg
Vitamin A28 mcg
Vitamin E2.4 mg
Vitamin K5.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate2.6 mcg
Choline0.9 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 88. The excerpt below is the record exactly as published.
Currant Catsup. — ^Take juice of five pounds of currants, three pounds sugar, one pint vinegar, two tablespoons ground cinnamon, one each of cloves, allspice and black pepper, one grated nutmeg and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.