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Grape Catsup
From The Ideal cook book, 1899
Serves 7
Presented as published in 1899. 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
627Calories
0 gProtein
162 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein0.1 g
Carbohydrates162 g
Fiber0.4 g
Sugars162 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium86 mg
Potassium12 mg
Calcium9.9 mg
Iron0.2 mg
Magnesium2 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.2 mg
Caffeine0 mg
Water3.5 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 75. The excerpt below is the record exactly as published.
Grape Catsup—lIngredients—5 lbs. of ripe grapes, 2% Ibs. of sugar, I pt. of vinegar, I teaspoonful each of cinnamon, cloves, allspice and pepper, 14 teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.