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Plum Catsup
From Royal Victoria cook book, 1900
Serves 2
Mrs. S. M. WELLS.
Presented as published in 1900. 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
561Calories
1 gProtein
124 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein0.6 g
Carbohydrates124 g
Fiber4.7 g
Sugars118 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1180 mg
Potassium113 mg
Calcium111 mg
Iron1 mg
Magnesium14 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A8 mcg
Vitamin E0.3 mg
Vitamin K5.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.6 mcg
Choline1.8 mg
Caffeine0 mg
Water489 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 67. The excerpt below is the record exactly as published.
PLOM CATSUP.— One peck Damson plums, ? pound of sugar to one pound of plums, 14 teaspoons ground cloves, 3 dessertspoons ground cinnamon, 1 quart vinegar, 1 dessert- spoon salt
Cook this with the app: pantry check, scaling, and the assistant.