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Grape Catsup
From The national course in home economics, 1917
Serves 15
Recipe by Lettie T.
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
496Calories
0 gProtein
123 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein0.1 g
Carbohydrates123 g
Fiber0.5 g
Sugars121 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium475 mg
Potassium113 mg
Calcium22 mg
Iron0.5 mg
Magnesium9 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.1 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 282. The excerpt below is the record exactly as published.
GRAPE CATSUP. Wash and stew ten pounds of fruit over a slow fire until soft. Then strain through a sieve and add nine cupfuls of granulated sugar, two 402 RELISHRS AND CATSUPS. teaspoonfuls of cinnamon, two tablespoonfuls of allspice, one table- spoonful of ground black pepper, one tablespoonful of salt and two quarts of cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.