Plum or Crabapple Catsup

Name: Plum or Crabapple Catsup
Ingredients: 3 lbs. fruit; 1 1/2 lbs. sugar; 1 quart vinegar; 1 tablespoon of cloves; the same of pepper; the same of cinnamon; 1 teaspoonful salt

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

2854Calories

1 gProtein

694 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories2854 kcal

Protein1.1 g

Carbohydrates694 g

Fiber4.2 g

Sugars686 g

Total Fat3.2 g

Saturated Fat0.4 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium2514 mg

Potassium218 mg

Calcium138 mg

Iron2.1 mg

Magnesium44 mg

Phosphorus61 mg

Zinc0.4 mg

Copper0.2 mg

Manganese5.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A2.5 mcg

Vitamin E0.7 mg

Vitamin K21 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate3.4 mcg

Choline3.6 mg

Caffeine0 mg

Water908 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 17. The excerpt below is the record exactly as published.

PLUM OR CRABAPPLE CATSUP. This catsup forms one of the best of relishes and should be more generally on the table, the receipe is, 3 lbs. fruit, 1% lbs. sugar, 1 quart vinegar, 1 tablespoon of cloves, the same of pepper and cinnamon, 1 teaspoonful salt

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