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Catsup

Name: Catsup
Yield: 5 servings
Ingredients: half a bushel of ripe tomatoes; ^ c salt; i pound sugar; i T cayenne pepper; 3 T each ground mace; and celery seed; 2 T ground cinnamon; 2 qts. vinegar

From Lessons in cooking through preparation of meals, 1912

Serves 5

Presented as published in 1912. 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

453Calories

1 gProtein

97 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories453 kcal

Protein0.8 g

Carbohydrates97 g

Fiber3.1 g

Sugars91 g

Total Fat1.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium11214 mg

Potassium114 mg

Calcium96 mg

Iron1.7 mg

Magnesium20 mg

Phosphorus34 mg

Zinc0.3 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C3.7 mg

Vitamin A35 mcg

Vitamin E0.6 mg

Vitamin K3.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate6 mcg

Choline2.2 mg

Caffeine0 mg

Water375 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 239. The excerpt below is the record exactly as published.

Catsup Scald half a bushel of ripe tomatoes and remove the skins. Add ^ c salt, i pound sugar, i T cayenne pepper, 3 T each ground mace and celery seed, 2 T ground cinnamon, and 2 qts. vinegar

Cook this with the app: pantry check, scaling, and the assistant.