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Grape Catsup
From Boston Cooking-School cook book, 1896
Serves 16
Presented as published in 1896. 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
678Calories
1 gProtein
169 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein1.2 g
Carbohydrates169 g
Fiber2.2 g
Sugars164 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.5 mg
Potassium296 mg
Calcium39 mg
Iron0.8 mg
Magnesium17 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A4.6 mcg
Vitamin E0.4 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate4.4 mcg
Choline8.4 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 312. The excerpt below is the record exactly as published.
GRAPE CATSUP Grapes 1 tablespoon cinnamon 5 pounds sugar 1 tablespoon allspice 2 quarts vinegar 2 tablespoons clove 1 grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.