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Catsup
From The Times cook book, no. 2, 1905
Serves 7
Presented as published in 1905. 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
636Calories
3 gProtein
153 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories636 kcal
Protein2.7 g
Carbohydrates153 g
Fiber5 g
Sugars133 g
Total Fat2.5 g
Saturated Fat1.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium16057 mg
Potassium609 mg
Calcium280 mg
Iron5.2 mg
Magnesium58 mg
Phosphorus78 mg
Zinc0.8 mg
Copper0.2 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A13 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate32 mcg
Choline15 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 158. The excerpt below is the record exactly as published.
CATSUP. Miss Frances B. Welch, Twenty-fourth and F streets, San Diego, Cal. —One-half bushel tomatoes; six large onions; two pounds best brown sugar, one cup salt, 5c worth mixed spices, one teaspoon cayenne, one quart cider vinegar
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