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Currant Catsup
From The national course in home economics, 1917
Serves 14
Presented as published in 1917. 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
626Calories
4 gProtein
157 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein3.9 g
Carbohydrates157 g
Fiber1.1 g
Sugars115 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium8.2 mg
Potassium867 mg
Calcium168 mg
Iron4.3 mg
Magnesium67 mg
Phosphorus159 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C469 mg
Vitamin A32 mcg
Vitamin E2.6 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate0.4 mcg
Choline0.3 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 283. The excerpt below is the record exactly as published.
CURRANT CATSUP. Eight pounds of currants, eight cupfuls of sugar, one quart of vinegar, two tablespoonfuls of cinnamon, pepper and allspice
Cook this with the app: pantry check, scaling, and the assistant.