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Green Tomato Catsup
From The Toronto Cook Book, 1915
Serves 20
Presented as published in 1915. 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
146Calories
3 gProtein
34 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories146 kcal
Protein2.6 g
Carbohydrates34 g
Fiber3.4 g
Sugars28 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium747 mg
Potassium428 mg
Calcium71 mg
Iron1.6 mg
Magnesium28 mg
Phosphorus57 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate16 mcg
Choline15 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 173. The excerpt below is the record exactly as published.
Green Tomato Catsup Chop very fine seven pounds green tomatoes and four red peppers; cook together in a preserving- kettle with a quart of vinegar for one and a half hours; then add one pound brown sugar, two tablespoons salt, two tablespoons mustard, one tablespoon cinnamon and allspice, one teaspoon ground cloves
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