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Plum Catsup
From Farm and home cook book and housekeeper's assistant, 1907
Serves 10
Will make a very acceptable catsup.
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
522Calories
3 gProtein
132 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein2.9 g
Carbohydrates132 g
Fiber5.9 g
Sugars124 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium997 mg
Potassium723 mg
Calcium114 mg
Iron1.6 mg
Magnesium39 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A62 mcg
Vitamin E1 mg
Vitamin K28 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate19 mcg
Choline9.3 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 181. The excerpt below is the record exactly as published.
Plum Catsup To 4 qts Damson plums, stewed and rubbed through a sieve, add 2 lbs brown sugar, 1 cup vinegar and 1 teasp ground cloves and cinnamon. A little pepper, allspice and salt may also be added, if liked. Cook slowly until thick, stirring often. Prunes may be substituted for the fresh plums and will make a very acceptable catsup. — [Mrs. W. C. T., N. Y. 266 FARM AND HOME COOK BOOK Apple Catsup j Pare, core and quarter apples and stew in a very little water \ until tender. Rub through a sieve and to each qt pulp ! add 1 cup sugar, 1 teasp each salt, pepper, cloves, ground ■ mustard, 2 teasp cinnamon
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