Catsup
From The Relief Societ Cookbook, 1930
Recipe by Mrs. W. L. Sutherland.
Presented as published in 1930. 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
3055Calories
52 gProtein
659 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories3055 kcal
Protein52 g
Carbohydrates659 g
Fiber64 g
Sugars547 g
Total Fat16 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium37045 mg
Potassium13637 mg
Calcium724 mg
Iron43 mg
Magnesium733 mg
Phosphorus1144 mg
Zinc7.2 mg
Copper3.5 mg
Manganese6.2 mg
Vitamin D0 mcg
Vitamin C348 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline1.4 mg
Caffeine0 mg
Water3869 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 23. The excerpt below is the record exactly as published.
CATSUP 1 gal. tomato pulp 2 c. sugar 1 pt. vinegar 3 Tbsp. salt 1 Tbsp. pickling spice 1 Tbsp. black pepper 1 onion chopped and put in bag 3 tsp. cinnamon
Cook this with the app: pantry check, scaling, and the assistant.