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Peach Catsup

Name: Peach Catsup
Yield: 6 servings
Ingredients: each quart of fruit; one pound of (loaf) sugar; one teaspoon each of broken mace; two of whole pepper; two of cinnamon; half a teaspoon of cloves

From Fruit recipes, 1907

Serves 6

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

468Calories

4 gProtein

118 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories468 kcal

Protein3.8 g

Carbohydrates118 g

Fiber6.8 g

Sugars110 g

Total Fat1.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium55 mg

Potassium510 mg

Calcium28 mg

Iron1.6 mg

Magnesium35 mg

Phosphorus91 mg

Zinc1 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A99 mcg

Vitamin E0 mg

Vitamin K13 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.3 mg

Folate25 mcg

Choline0.2 mg

Caffeine0 mg

Water363 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 34. The excerpt below is the record exactly as published.

PEACH CATSUP Steam the peaches whole and boil till reduced one-third. To each quart of fruit allow one pound of (loaf) sugar but do not add till juice has been boiled down one-third. Place in little bags (loosely) one teaspoon each of broken mace and whole pepper, two of cinnamon, and half a teaspoon of cloves

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