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Currant Catsup
From Temperance cook book, 1887
Serves 7
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
554Calories
4 gProtein
138 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein3.7 g
Carbohydrates138 g
Fiber0.8 g
Sugars97 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium342 mg
Potassium851 mg
Calcium163 mg
Iron4.2 mg
Magnesium65 mg
Phosphorus157 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C469 mg
Vitamin A31 mcg
Vitamin E2.6 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate0.2 mcg
Choline0.3 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 32. The excerpt below is the record exactly as published.
CURRANT CATSUP. Four pounds of nice fully ripe currants, one and a half pounds of sugar, tablespoonful ground cinnamon, a teaspoonful each of salt, ground cloves and pepper, pint of vinegar
Cook this with the app: pantry check, scaling, and the assistant.