vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Mustard Catsup

Name: Mustard Catsup
Yield: 4 servings
Ingredients: one and a half baskets ripe tomatoes; one pint vinegar; one pound brown sugar; quarter pound salt; two red peppers; one ounce allspice; one ounce black pepper; half an ounce cloves; half an ounce ginger; one ounce mace; half cup mustard

From The Toronto Cook Book, 1915

Serves 4

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

595Calories

5 gProtein

139 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories595 kcal

Protein5.1 g

Carbohydrates139 g

Fiber11 g

Sugars112 g

Total Fat5.2 g

Saturated Fat1.4 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30.2 g

Cholesterol0 mg

Sodium11419 mg

Potassium731 mg

Calcium308 mg

Iron5.4 mg

Magnesium98 mg

Phosphorus107 mg

Zinc0.9 mg

Copper0.6 mg

Manganese5.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A31 mcg

Vitamin E0.9 mg

Vitamin K41 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate23 mcg

Choline10 mg

Caffeine0 mg

Water192 g

Estimated from matched ingredients across 4 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.

Mustard Catsup Take one and a half baskets ripe tomatoes, one pint vinegar, one pound brown sugar (this may be omitted if desired), quarter pound salt, two red peppers, one ounce allspice, one ounce black pepper, half an ounce cloves, half an ounce ginger, one ounce mace; add salt first, then sugar, then half cup mustard

Cook this with the app: pantry check, scaling, and the assistant.