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Wild Grape Catsup
From The Henderson cook book, 1914
Serves 8
This catsup is a unique addition to your condiments.
Presented as published in 1914. 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
111Calories
0 gProtein
28 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories111 kcal
Protein0.4 g
Carbohydrates28 g
Fiber1.6 g
Sugars25 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium2.3 mg
Potassium73 mg
Calcium19 mg
Iron0.4 mg
Magnesium6.5 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A65 mcg
Vitamin E1 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.5 mcg
Choline1.8 mg
Caffeine0 mg
Water0.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 89. The excerpt below is the record exactly as published.
WILD GRAPE CATSUP. Cook 2 quarts of ripe wild grapes in enough mild vinegar to cover, until soft. Then add 1 cup of sugar, 1 tablespoon of cinnamon and 1 teaspoon each of cloves and allspice and a dash of cayenne
Cook this with the app: pantry check, scaling, and the assistant.