Plum Catsup
From Purity flour cookbook, 1917
Ensure to seal properly after cooking.
Presented as published in 1917. 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
16128Calories
32 gProtein
4139 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories16128 kcal
Protein32 g
Carbohydrates4139 g
Fiber64 g
Sugars4078 g
Total Fat24 g
Saturated Fat0.8 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Cholesterol0 mg
Sodium177 mg
Potassium7224 mg
Calcium323 mg
Iron9.6 mg
Magnesium335 mg
Phosphorus740 mg
Zinc4.9 mg
Copper2.9 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C431 mg
Vitamin A771 mcg
Vitamin E12 mg
Vitamin K290 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)19 mg
Folate227 mcg
Choline87 mg
Caffeine0 mg
Water4183 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 88. The excerpt below is the record exactly as published.
PLUM CATSUP ' Ten pounds plums; cook and run through colander; 8 pounds sugar, 1 tablespoon cinnamon, 1 cup vinegar
Cook this with the app: pantry check, scaling, and the assistant.