vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Red-Pepper Catsup
From The household (of the Detroit free press), 1886
Serves 6
Keeps fresh for years.
Presented as published in 1886. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.7 kcal
Protein0 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium8.4 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.2 mcg
Choline0 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 373. The excerpt below is the record exactly as published.
RED-PEPPER CATSUP. Cut up red peppers and place them in a preserving kettle until it is full ; then cover with the best cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.