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Plum Catsup
From The century cook book, 1894
Serves 12
Presented as published in 1894. 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
628Calories
2 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories628 kcal
Protein1.6 g
Carbohydrates158 g
Fiber3.2 g
Sugars155 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.9 mg
Potassium360 mg
Calcium20 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A39 mcg
Vitamin E0.6 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline4.3 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 97. The excerpt below is the record exactly as published.
Plum Catsup. Put in kettle six pounds of plums, three and one-half pounds of sugar, and one quart vinegar
Cook this with the app: pantry check, scaling, and the assistant.