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Grape Catsup
From The Toronto Cook Book, 1915
Serves 15
Presented as published in 1915. 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
2 gProtein
161 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein2.3 g
Carbohydrates161 g
Fiber3.3 g
Sugars153 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium481 mg
Potassium597 mg
Calcium44 mg
Iron1.3 mg
Magnesium24 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A17 mcg
Vitamin E0.7 mg
Vitamin K45 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate6.7 mcg
Choline17 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 173. The excerpt below is the record exactly as published.
Grape Catsup Ten pounds grapes; boil and press through a colander; three and a half pounds sugar, one pint vinegar, one tablespoon cinnamon, half a tablespoon cloves, one tablespoon each of all- spice, cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.