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Old Recipe for Tomato Catsup
From The Henderson cook book, 1914
Serves 9
This recipe yields a rich tomato catsup.
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
611Calories
7 gProtein
139 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein7.4 g
Carbohydrates139 g
Fiber14 g
Sugars104 g
Total Fat7.9 g
Saturated Fat1.3 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium19641 mg
Potassium898 mg
Calcium380 mg
Iron6.1 mg
Magnesium144 mg
Phosphorus195 mg
Zinc1.6 mg
Copper0.5 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A24 mcg
Vitamin E2.1 mg
Vitamin K40 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate51 mcg
Choline30 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 88. The excerpt below is the record exactly as published.
OLD RECIPE FOR TOMATO CATSUP. One-half bushel of skimmed tomatoes, 1 quart of best cider vinegar, 2 pounds of brown sugar, 1 pound of salt, 6 large onions (sliced), 14 pound of black pepper, 14 pound of allspice (whole grains), 14 pound of English mustard, 14 pound of whole cloves, 14 of an ounce of cayenne pepper, a handful of peach leaves (wash), a little fresh grated horse- radis
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