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Cold Catsup

Name: Cold Catsup
Yield: 8 servings
Ingredients: One peck ripe tomatoes chopped; two stalks celery cut small; one root horseradish grated; one cup chopped onions; one quart good vinegar; one teaspoonful salt

From The New century cook book, 1899

Serves 8

Mrs. R. W. Dugan

Presented as published in 1899. 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

12Calories

0 gProtein

3 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories12 kcal

Protein0.4 g

Carbohydrates2.7 g

Fiber0.7 g

Sugars1.3 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium385 mg

Potassium83 mg

Calcium12 mg

Iron0.1 mg

Magnesium4.5 mg

Phosphorus10 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C2.6 mg

Vitamin A3.2 mcg

Vitamin E0 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate6.6 mcg

Choline2 mg

Caffeine0 mg

Water45 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The New century cook book (1899), page 50. The excerpt below is the record exactly as published.

Cold Catsup, One peck ripe tomatoes chopped, two stalks celery cut small, one root horseradish grated, one tablespoonful mixed spices (cloves, allspice, mace and cinnamon) pounded, one cup chopped onions, one quart good vinegar, one teaspoonful salt

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