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Grape Catsup
From Magnet users cook book, 1920
Serves 19
Recipe by Mrs. Wm. Garston, Woodstock, Ontario.
Presented as published in 1920. 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
708Calories
2 gProtein
183 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein1.6 g
Carbohydrates183 g
Fiber2.5 g
Sugars176 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium7.6 mg
Potassium428 mg
Calcium35 mg
Iron1 mg
Magnesium18 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A6.7 mcg
Vitamin E0.5 mg
Vitamin K33 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate4.6 mcg
Choline12 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 19 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 72. The excerpt below is the record exactly as published.
GRAPE CATSUP. Boil grapes, skin and all, until soft, While boiling, — weigh 6 lbs. sugar to every 9 lbs. of grapes. Strain fruit, add sugar and — boil slowly until quite thick, then add 1 tablespoon cloves, 1 tablespoon 33 allspice, 1 tablespoon of cinnamon, 1 tablespoon black pepper, pints a vinegar
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