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Grape Catsup
From The Toronto Cook Book, 1915
Serves 9
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
667Calories
1 gProtein
166 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein0.7 g
Carbohydrates166 g
Fiber0.7 g
Sugars161 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium210 mg
Potassium177 mg
Calcium42 mg
Iron0.4 mg
Magnesium25 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C115 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline0.3 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 172. The excerpt below is the record exactly as published.
Grape Catsup Five pounds of grape juice, two and a half pounds sugar, one pint of malt vinegar, half a tablespoon cloves, one of cinna- mon and quarter tablespoon each of salt
Cook this with the app: pantry check, scaling, and the assistant.