Grape Catsup
From The universal cookery book, 1887
Recipe by Osborn (0.) Local.
Presented as published in 1887. 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
6367Calories
11 gProtein
1629 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories6367 kcal
Protein11 g
Carbohydrates1629 g
Fiber14 g
Sugars1592 g
Total Fat6.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium53 mg
Potassium2921 mg
Calcium193 mg
Iron6.3 mg
Magnesium115 mg
Phosphorus321 mg
Zinc1.2 mg
Copper2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A45 mcg
Vitamin E2.9 mg
Vitamin K220 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.8 mg
Folate30 mcg
Choline85 mg
Caffeine0 mg
Water1669 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 46. The excerpt below is the record exactly as published.
GRAPE CATSUP. Grape Catsup. Five pints grapes, three pounds sugar, one pint of vinegar, cloves and cinnamon unground
Cook this with the app: pantry check, scaling, and the assistant.