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Elderberry Catsup
From Fruit recipes, 1907
Serves 20
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
98Calories
1 gProtein
23 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein1 g
Carbohydrates23 g
Fiber8.8 g
Sugars0 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium68 mg
Potassium339 mg
Calcium53 mg
Iron2.2 mg
Magnesium10 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A36 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate9 mcg
Choline0.1 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 73. The excerpt below is the record exactly as published.
ELDERBERRY CATSUP (For Fish or Flavouring Meat Sauces) Place a gallon of ripe berries in a jar and pour over them one gallon boiling vinegar, letting stand in this over night on back of warm stove. In the morning strain and place the vinegar in preserving kettle to heat. Crush and rub berries through sieve and add to the vinegar a teaspoon each of grated nutmeg, clove and cinnamon, one-half tea- spoon each salt and ginger, and two blades of mace
Cook this with the app: pantry check, scaling, and the assistant.