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Green Tomato Catsup
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
791Calories
24 gProtein
125 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories791 kcal
Protein24 g
Carbohydrates125 g
Fiber23 g
Sugars67 g
Total Fat30 g
Saturated Fat2.9 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium92 mg
Potassium1440 mg
Calcium547 mg
Iron15 mg
Magnesium393 mg
Phosphorus715 mg
Zinc5.8 mg
Copper0.9 mg
Manganese17 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A11 mcg
Vitamin E5 mg
Vitamin K37 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.8 mg
Folate156 mcg
Choline111 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 138. The excerpt below is the record exactly as published.
Green Tomato Catsup.^One peck of green tomatoes and two large ^nions sliced. Place them in layers, sprinkling salt between; let them stand 24 hours and then wash and drain them. Add a quarter of a pound . of mustard seed, one ounce allspice, one ounce cloves, one ounce ground mustard, one ounce ground ginger, two tablespoonfuls black pepper, two teaspoonfuls celery seed, a quarter of a pound of brown sugar. Put all in preserving pan, cover with vinegar
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