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Grape Catsup
From Superior cook book, 1905
Serves 9
Presented as published in 1905. 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
734Calories
2 gProtein
190 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein1.6 g
Carbohydrates190 g
Fiber3.3 g
Sugars182 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium411 mg
Calcium51 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A6.4 mcg
Vitamin E0.6 mg
Vitamin K32 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4.5 mcg
Choline12 mg
Caffeine0 mg
Water188 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 121. The excerpt below is the record exactly as published.
Grape Catsup. Four ]iounds of grapes stewed until soft; put through a colander, add three pounds of sugai- (hi'own ])i-eferred) , two taljlespoons of cinnamon, two tablespoons of cloves
Cook this with the app: pantry check, scaling, and the assistant.