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Grape Catsup
From The Cook County cook book, 1912
Serves 9
Recipe by Mrs. E. D. Blaine, Belmont, 111.
Presented as published in 1912. 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
664Calories
2 gProtein
172 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein1.9 g
Carbohydrates172 g
Fiber3 g
Sugars165 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1086 mg
Potassium495 mg
Calcium41 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A7.8 mcg
Vitamin E0.6 mg
Vitamin K38 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate5.3 mcg
Choline14 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 348. The excerpt below is the record exactly as published.
1 tablespoon cinnamen, J/2 tablespoon cloves, 508 ^.-..,.>.-,o, PRESER\.-..^ AND PICKLING 3^ taik^sspooa ail<;pirr, ^ tiMp*^r>rm cacf^enne. Boil slowly 40 min- -Mrs. D, £. Renlcy, Willow ^pri&g^s. 111. GOOSEBERRY CATSUP.— Boil 8 lbs. ripe gv,u^c..crrie^ and 4 lbs. sugar for 3 or 4 hrs, in 1 pL good vinegar, l^cn add '2 oz. cokIi «i ctoviB and cmnamon, and boil a little more; pour through a siere, amd hotdc — ^Mrs. Gias. Kramer, Sutton, IlL GRAPE CATSUP.— Bool 5 lbs. grapes and press them through a rolafwW; Add 2^2 lbs. sagar, 1 pt. vinegar, 1 tablespoon each of doves, jUspiigy aamamam, salt
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Cook this with the app: pantry check, scaling, and the assistant.