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Grape Catsup
From The Rural cook book, 1907
Serves 13
Presented as published in 1907. 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
647Calories
2 gProtein
166 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein1.8 g
Carbohydrates166 g
Fiber2.4 g
Sugars160 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium8.4 mg
Potassium498 mg
Calcium31 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A7.4 mcg
Vitamin E0.5 mg
Vitamin K36 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate4.9 mcg
Choline14 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 136. The excerpt below is the record exactly as published.
Grape Catsup.— Pick seven pounds of grapes off-the stems, wash them, put them in a stone jar and set the jar over the fire in a deep pot oS boiling water. Let the grapes cook in this manner for an hour in order to loosen the seeds. Removt from the fire and strain through a sieve, being careful that all the pulp goes through. Then add a pint of good cider vinegar, three and a half pounds of sugar and a teaspDonful each of cinnamon and cloves
Cook this with the app: pantry check, scaling, and the assistant.