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Grape Catsup
From Fruit recipes, 1907
Serves 5
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
594Calories
3 gProtein
151 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein2.6 g
Carbohydrates151 g
Fiber5.8 g
Sugars137 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium634 mg
Calcium87 mg
Iron2.1 mg
Magnesium36 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.5 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A11 mcg
Vitamin E0.9 mg
Vitamin K49 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate9.1 mcg
Choline18 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 49. The excerpt below is the record exactly as published.
GRAPE CATSUP To each five pints of grapes allow one pound of sugar, a half pint of vinegar, and one-half ounce each of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.