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Ketchup
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 20
Presented as published in 1914. 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
24Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein0.1 g
Carbohydrates4.5 g
Fiber0.7 g
Sugars3.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium702 mg
Potassium26 mg
Calcium16 mg
Iron0.2 mg
Magnesium2.9 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A2.8 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline0.6 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 9. The excerpt below is the record exactly as published.
KETCHUP. 1 peck ripe tomatoes 1 T. cloves 3 C. vinegar 5 T. sugar 20 TEE WORCESTER DOMESTIC SCIEXCE SCHOOL 1 T. ground allspice 2 T. salt 2 T. cinnamon 1 t. red pepper
Cook this with the app: pantry check, scaling, and the assistant.