Ketchup
From A lady of good taste, 1954
Makes 1 quart.
Presented as published in 1954. 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
279Calories
2 gProtein
64 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories279 kcal
Protein2 g
Carbohydrates64 g
Fiber2.4 g
Sugars59 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2386 mg
Potassium575 mg
Calcium75 mg
Iron1.9 mg
Magnesium29 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline1.3 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 6. The excerpt below is the record exactly as published.
Ketchup 1 28-ounce can tomato puree 14 cup brown sugar lf cup vinegar 1 tablespoon onion salt or 1 tablespoon ketchup spices fresh onion juice 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.