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Grape Catsup
From Mary Jane's cook book, 1916
Serves 10
Presented as published in 1916. 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
691Calories
2 gProtein
177 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein1.7 g
Carbohydrates177 g
Fiber2.3 g
Sugars171 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium7.1 mg
Potassium443 mg
Calcium32 mg
Iron1 mg
Magnesium18 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A7 mcg
Vitamin E0.4 mg
Vitamin K34 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate4.7 mcg
Choline13 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 91. The excerpt below is the record exactly as published.
GRAPE CATSUP. Grapes, 5 pounds. Black pepper, 1 teaspoon. Sugar, 3 pounds. Cinnamon, 1 teaspoon. Vinegar, 2 cups. Allspice, 1 teaspoon.
Cook this with the app: pantry check, scaling, and the assistant.