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Currant Catsup
From Kentucky receipt book, 1903
Serves 10
Presented as published in 1903. 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
673Calories
3 gProtein
171 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein3.2 g
Carbohydrates171 g
Fiber0.3 g
Sugars136 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium240 mg
Potassium739 mg
Calcium133 mg
Iron3.6 mg
Magnesium56 mg
Phosphorus135 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C411 mg
Vitamin A27 mcg
Vitamin E2.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 203. The excerpt below is the record exactly as published.
1 teaspoon of salt. Mix well, and it is ready for use. Ourrant Oatsnp. Five pounds of currants, 3 pounds of granulated sugar, ^^ pint vinegar, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon of salt, 1 teaspoon allspice, and 1 teaspoon of black and red pepper mixed
Cook this with the app: pantry check, scaling, and the assistant.