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Raspberry Catchup
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
481Calories
5 gProtein
110 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein4.7 g
Carbohydrates110 g
Fiber0.3 g
Sugars63 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7 mg
Potassium806 mg
Calcium87 mg
Iron2.4 mg
Magnesium95 mg
Phosphorus137 mg
Zinc1.1 mg
Copper0.3 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C104 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline1.4 mg
Caffeine0 mg
Water499 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 40. The excerpt below is the record exactly as published.
Raspberry Catchup 1 gallon ripe raspberries 1 teaspoonful cinnamon 1 quart cider vinegar 1 small piece ginger root % teaspoonful mustard seeds 2 cupfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.