vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Grape Catsup

Name: Grape Catsup
Yield: 9 servings
Ingredients: five pounds grapes; one pint vinegar; two and a half pounds sugar; one tablespoon each ground cinnamon; one tablespoon each ground cloves; one tablespoon each allspice; one tablespoon each pepper; half tablespoon salt

From The new practical housekeeping, 1890

Serves 9

Presented as published in 1890. 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

677Calories

2 gProtein

173 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories677 kcal

Protein2 g

Carbohydrates173 g

Fiber3.4 g

Sugars165 g

Total Fat1 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium399 mg

Potassium514 mg

Calcium52 mg

Iron1.3 mg

Magnesium23 mg

Phosphorus56 mg

Zinc0.2 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C8.4 mg

Vitamin A8.2 mcg

Vitamin E0.6 mg

Vitamin K39 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate5.7 mcg

Choline15 mg

Caffeine0 mg

Water254 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 89. The excerpt below is the record exactly as published.

rape Catsup. — Boil and strain five pounds grapes through a col- ander, add to the juice one pint vinegar, two and a half pounds sugar, one tablespoon each ground cinnamon, cloves, allspice, pepper and half tablespoon salt

Cook this with the app: pantry check, scaling, and the assistant.