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Cold Catsup
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
571Calories
15 gProtein
86 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories571 kcal
Protein15 g
Carbohydrates86 g
Fiber11 g
Sugars64 g
Total Fat18 g
Saturated Fat1.2 g
Monounsaturated Fat11 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol0 mg
Sodium28437 mg
Potassium980 mg
Calcium399 mg
Iron9.4 mg
Magnesium241 mg
Phosphorus463 mg
Zinc4 mg
Copper0.6 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A8.9 mcg
Vitamin E2.5 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate117 mcg
Choline65 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 373. The excerpt below is the record exactly as published.
COLD CATSUP. Half peck ripe tomatoes peeled and cut fine ; one cup grated horse- radish ; one small cup salt ; one small cup brown and white mustard seed mixed ; two tablespoonf uls black pepper, ground ; two red peppers without seeds, cut fine ; one ounce celery seed ; one cup chopped onions ; one teaspoonful each of ground cloves and mace ; two teaspoonfuls cinnamon, one cup brown sugar, one quart best cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.