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Currant Catsup

Name: Currant Catsup
Yield: 10 servings
Ingredients: five pounds of currants; three pounds of sugar; one tablespoon of cinnamon; one tablespoonful of cloves; one lablespoonfui of allspice; one teaspoonful of black pepper; one teaspoonful of salt; half a pint of vinegar

From The Rural cook book, 1907

Serves 10

Presented as published in 1907. 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

677Calories

3 gProtein

172 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories677 kcal

Protein3.3 g

Carbohydrates172 g

Fiber0.9 g

Sugars136 g

Total Fat1.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium242 mg

Potassium754 mg

Calcium146 mg

Iron3.8 mg

Magnesium59 mg

Phosphorus137 mg

Zinc0.7 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C411 mg

Vitamin A28 mcg

Vitamin E2.3 mg

Vitamin K1.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate0.5 mcg

Choline0.4 mg

Caffeine0 mg

Water209 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 136. The excerpt below is the record exactly as published.

Currant Catsup. — To five pounds of currants allow three pounds of sugar, one tablespoon of cinnamon, one tablespoonful of cloves, one lablespoonfui of allspice, one teaspoonful of black pepper, one teaspoonful of salt and half a pint of vinegar

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