Elginshire Tomato Catsup

Name: Elginshire Tomato Catsup
Ingredients: 1 gallon ripe tomatoes pressed through a seive; 2 tablespoons ginger; 1 tablespoon allspice; Half gallon vinegar; 4 tablespoons of salt; 8 pods red pepper; 4 tablespoons mustard seed

From Raleigh recipe book, 1925

Recipe by Mrs. W. A. Montgomery.

Presented as published in 1925. 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

1064Calories

34 gProtein

122 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories1064 kcal

Protein34 g

Carbohydrates122 g

Fiber37 g

Sugars67 g

Total Fat21 g

Saturated Fat1.7 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.6 g

Cholesterol0 mg

Sodium28168 mg

Potassium6410 mg

Calcium542 mg

Iron12 mg

Magnesium473 mg

Phosphorus1056 mg

Zinc7.3 mg

Copper1.9 mg

Manganese5.3 mg

Vitamin D0 mcg

Vitamin C504 mg

Vitamin A1004 mcg

Vitamin E15 mg

Vitamin K191 mcg

Vitamin B62.5 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)18 mg

Folate489 mcg

Choline218 mg

Caffeine0 mg

Water4191 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 38. The excerpt below is the record exactly as published.

ELGINSHIRE TOMATO CATSUP, (ELGIN WARREN CO. 1832) 1 gallon ripe tomatoes pressed 2 tablespoons ginger through a seive 1 tablespoon allspice Half gallon vinegar 4 tablespoons of salt 8 pods red pei:>per Handful horseradish scraped 4 tablespoons mustard seed

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