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Rhubarb Catsup
From Magnet users cook book, 1920
Serves 2
Recipe attributed to Mrs. Thos. W. Johnstone, Silcote, Ontario.
Presented as published in 1920. 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
488Calories
4 gProtein
122 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein4.2 g
Carbohydrates122 g
Fiber9 g
Sugars105 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium3524 mg
Potassium1330 mg
Calcium407 mg
Iron1.7 mg
Magnesium60 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A23 mcg
Vitamin E1.3 mg
Vitamin K134 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate32 mcg
Choline28 mg
Caffeine0 mg
Water539 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 73. The excerpt below is the record exactly as published.
RHUBARB CATSUP. One quart of rhubarb, cut in squares, 1 cup ugar, 1 level tablespoon salt, % teaspoon of pepper, % teaspoon of cin- amon, 44 teaspoon of cloves, % teaspoon of tumeric, 14, cover with water
Cook this with the app: pantry check, scaling, and the assistant.