Catsup

Name: Catsup
Ingredients: One-half bushel ripe tomatoes; a cup of salt; onions to taste; a teaspoon cayenne pepper; a tablespoon mixed spices; Add a pint of vinegar; one or two pounds of brown sugar

From The Pennsylvania German cook book, 1902

Presented as published in 1902. 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

1907Calories

3 gProtein

467 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1907 kcal

Protein3.3 g

Carbohydrates467 g

Fiber4.7 g

Sugars449 g

Total Fat1.4 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium112141 mg

Potassium1080 mg

Calcium556 mg

Iron6.1 mg

Magnesium81 mg

Phosphorus108 mg

Zinc1 mg

Copper0.5 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A73 mcg

Vitamin E1.1 mg

Vitamin K8.8 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate46 mcg

Choline26 mg

Caffeine0 mg

Water651 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 40. The excerpt below is the record exactly as published.

CATSUP. Oue-half bushel ripe tomatoes, a cup of salt, onions to taste, a teaspoon cayenne pepi)er, a tahlesi)oon mixed spices. Roil three hours, strain through a seive. Add a pint of vinegar and one or two pounds of brown sugar

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