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Currant Catsup
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. D. E. Remley, Willow Springs, 111.
Presented as published in 1912. 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
30Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories30 kcal
Protein0.1 g
Carbohydrates7.8 g
Fiber0.8 g
Sugars6.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.3 mg
Potassium19 mg
Calcium14 mg
Iron0.2 mg
Magnesium2.2 mg
Phosphorus2.7 mg
Zinc0 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0.6 mg
Caffeine0 mg
Water3.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 348. The excerpt below is the record exactly as published.
CURRANT CATSUP.— Cover wiih vinegar 2 qts. red currants and 2 qts. sugar; add 1 tablespoon cinnamen, J/2 tablespoon cloves
Cook this with the app: pantry check, scaling, and the assistant.