Ketchup
From A lady of good taste, 1954
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
489Calories
2 gProtein
118 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories489 kcal
Protein2 g
Carbohydrates118 g
Fiber2.4 g
Sugars112 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9401 mg
Potassium650 mg
Calcium125 mg
Iron2.4 mg
Magnesium34 mg
Phosphorus50 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
Folate1.1 mcg
Choline2.5 mg
Caffeine0 mg
Water222 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.