Catsup

Name: Catsup
Ingredients: twenty pounds tomatoes; three onions; three red peppers; handful salt; two cups of vinegar; one cup of sugar; a tablespoon of allspice; a tablespoon of cinnamon; a tablespoon of cloves

From Council cook book, 1908

Presented as published in 1908. 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

2750Calories

86 gProtein

615 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories2750 kcal

Protein86 g

Carbohydrates615 g

Fiber121 g

Sugars465 g

Total Fat21 g

Saturated Fat3.2 g

Monounsaturated Fat3 g

Polyunsaturated Fat8 g

Omega-30 g

Cholesterol0 mg

Sodium642 mg

Potassium22429 mg

Calcium1130 mg

Iron27 mg

Magnesium1083 mg

Phosphorus2358 mg

Zinc17 mg

Copper5.7 mg

Manganese15 mg

Vitamin D0 mcg

Vitamin C1343 mg

Vitamin A3813 mcg

Vitamin E50 mg

Vitamin K728 mcg

Vitamin B68 mg

Vitamin B120 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)1.9 mg

Niacin (B3)55 mg

Folate1472 mcg

Choline638 mg

Caffeine0 mg

Water9470 g

As published

This recipe was extracted from Council cook book (1908), page 51. The excerpt below is the record exactly as published.

Catsup. Cut up twenty pounds tomatoes, three onions, three red peppers, handful salt. Cook until ready to strain through a colander, then strain through a sieve, and add two cups of vinegar, and one cup of sugar

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