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Grape Catsup
From The century cook book, 1894
Serves 8
Presented as published in 1894. 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
651Calories
2 gProtein
166 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein2.2 g
Carbohydrates166 g
Fiber3.6 g
Sugars157 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium570 mg
Calcium55 mg
Iron1.4 mg
Magnesium25 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C9.4 mg
Vitamin A9 mcg
Vitamin E0.6 mg
Vitamin K43 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate6.3 mcg
Choline16 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 97. The excerpt below is the record exactly as published.
Grape Catsup. Five pounds of grapes, boiled to a pulp and sifted, add two pounds of sugar, one pint of vinegar, one tablespoonful each of cinnamon, cloves, allspice, and one teaspoon- ful of pepper
Cook this with the app: pantry check, scaling, and the assistant.