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Grape Ketchup
From Atlanta women's club cook book, 1921
Serves 7
Presented as published in 1921. 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
690Calories
2 gProtein
178 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein2 g
Carbohydrates178 g
Fiber3.3 g
Sugars170 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1395 mg
Potassium513 mg
Calcium49 mg
Iron1.2 mg
Magnesium22 mg
Phosphorus55 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A8.1 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
Folate5.5 mcg
Choline15 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 120. The excerpt below is the record exactly as published.
GRAPE KETCHUP. 4 lbs. grapes, 2 tbsp. cinnamon, 1 tbsp. cloves, 1 tbsp. allspice, 1 cup vinegar, 1 tbsp. salt, 2 lbs sugar, a little cayenne if desired
Cook this with the app: pantry check, scaling, and the assistant.