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Grape Catsup

A sauce made from boiled grapes, sugar, vinegar, cloves, allspice, cinnamon, and lemon juice, suitable for cold meats.

From an old cookbook · modernised transcription
By Shutt, William E., Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Clove and lemon match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 8,150 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Grape Catsup

Ingredients

Directions

Make the ketchup

  1. Boil one gallon of grapes and strain through a sieve.

  2. Add three pounds of sugar, a pint of vinegar, one tablespoon of cloves, one tablespoon of allspice, and one tablespoon of cinnamon.

  3. Boil for fifteen minutes.

Bottle and serve

  1. Bottle and seal.

  2. Serve with cold meats.

Nutrition, whole recipe (rough)

133Calories
1 gProtein
1 gFat
34 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Clove1 tsp ground (2g)7
Vinegar1 tbsp (15ml) distilled3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Shutt, William E., Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Grape + clovetop 10% of all pairs
    Smell alikemoderate
    Cooked together1,675 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Grape + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together1,589 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Grape + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together2,412 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grapes
Supply the main fruit body and flavour, and their pulp thickens as the mixture boils down.
Sugar
Adds sweetness and, as the mixture reduces, helps thicken it and preserve it.
Vinegar
Adds acidity that balances the sweetness and helps preserve the ketchup.
Cloves
Add a warm, aromatic spice flavour to the ketchup.

The step that matters

Boil for fifteen minutes. Boiling evaporates water and concentrates the sugar and fruit pulp, so the ketchup thickens and keeps well. Stopping early can leave it thin and more likely to spoil.

Swap the lemon

How well each one fits the dish's main ingredients (grape, sugar, vinegar, clove):

  1. Applefits better
  2. Figfits better
  3. Pearfits better
  4. Lemonthe original

Fit is the average pairing score against grape, sugar, vinegar, clove. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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