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Wild Plum Catsup
From Fruit recipes, 1907
Serves 9
Presented as published in 1907. 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
620Calories
2 gProtein
154 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories620 kcal
Protein1.8 g
Carbohydrates154 g
Fiber3.5 g
Sugars151 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.4 mg
Potassium400 mg
Calcium23 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A43 mcg
Vitamin E0.7 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate13 mcg
Choline4.8 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 41. The excerpt below is the record exactly as published.
WILD PLUM CATSUP To each five pounds of plums take two and one-half pounds sugar cooking, crushing, and putting through sieve. To each quart of juice
Cook this with the app: pantry check, scaling, and the assistant.