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Plum Catsup

Name: Plum Catsup
Yield: 8 servings
Ingredients: four quarts of damson plums; cover with a quart of water; three-quarterts of A pound of sugar; two level tcatpoonfuU of allspice; one of ground cloves

From The Rural cook book, 1907

Serves 8

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

373Calories

3 gProtein

94 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories373 kcal

Protein3.2 g

Carbohydrates94 g

Fiber6.5 g

Sugars87 g

Total Fat1.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium5.2 mg

Potassium716 mg

Calcium36 mg

Iron0.9 mg

Magnesium34 mg

Phosphorus73 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C43 mg

Vitamin A77 mcg

Vitamin E1.2 mg

Vitamin K29 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate23 mcg

Choline8.6 mg

Caffeine0 mg

Water510 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 137. The excerpt below is the record exactly as published.

Plum Catsup,— Wash and drain four quarts of damson plums ; cover with a quart of water and cook slowly until tender, then press through a sieve, rubbing throDgb a* much pulp and skin ai you can; return to the kettl«; add tbrcc-quartcrt of A pound of sugar, two level tcatpoonfuU. THE RURAL COOK BOOK. 181 1 half leaspoonful of allspice and one of ground cloves

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