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Scuppernong Catsup
From The new Annie Dennis cook book, 1905
Serves 16
Presented as published in 1905. 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
14Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories14 kcal
Protein0 g
Carbohydrates3.5 g
Fiber0.2 g
Sugars3.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium146 mg
Potassium5.7 mg
Calcium4.5 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water3 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 21. The excerpt below is the record exactly as published.
Scuppernong Catsup Pulp and then measure one gallon of ripe scupper- nongs; place over the fire in a granite vessel. When hot the seed will rise to the top. Turn into a sieve, if necessary, rub the pulp through with a silver or wooden spoon. To this quantity of pulp add two teacupfuls of vinegar, two of sugar, heaping teaspoonful of salt, level teaspoonful each of ground allspice
Cook this with the app: pantry check, scaling, and the assistant.