Cold Catsup

Name: Cold Catsup
Ingredients: To half a peck of ripe tomatoes; three green and; three red peppers; and a large bunch of celery; three pints of vinegar; one tablespoon of salt; one teacup white mustard seed; one teacup grated horseradish; two tablespoons of black pepper

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Presented as published in 1895. 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

802Calories

21 gProtein

136 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories802 kcal

Protein21 g

Carbohydrates136 g

Fiber50 g

Sugars22 g

Total Fat7.2 g

Saturated Fat2.5 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat2.5 g

Omega-30.2 g

Cholesterol0 mg

Sodium8111 mg

Potassium3049 mg

Calcium975 mg

Iron18 mg

Magnesium371 mg

Phosphorus414 mg

Zinc4.2 mg

Copper2.4 mg

Manganese22 mg

Vitamin D0 mcg

Vitamin C68 mg

Vitamin A69 mcg

Vitamin E2.1 mg

Vitamin K277 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.2 mg

Folate174 mcg

Choline38 mg

Caffeine0 mg

Water1679 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 91. The excerpt below is the record exactly as published.

Cold Catsup. To half a peck of ripe tomatoes, three green and three red peppers, and a large bunch of celery, all cut fine, add three pints of vinegar, one tablespoon of salt, one teacup white mustard seed, one teacup grated horseradish and two tablespoons of black pepper

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