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Peach Catsup
From Farm and home cook book and housekeeper's assistant, 1907
Serves 16
This is very nice.
Presented as published in 1907. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.7 kcal
Protein0 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium607 mg
Potassium2 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water2.9 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 181. The excerpt below is the record exactly as published.
Peach Catsup Chop fine i^ bu ripe tomatoes, 2 qts peaches, 12 onions and 3 ripe, red peppers. Boil till soft, then strain and boil again until thick and n^ free water seems to be left in the mixture. After that add 1 qt vinegar, 2 lbs sugar, ^% cup salt, 1 tablesp mixed spices — cinnamon, allspice, cloves and mace. Let this boil up thoroughly and then bottle, cork and seal. This recipe is well worth trying. — [Mrs. W. D. T., N. H. Peach Catsup When you are preparing peaches for canning or preserving, place the peelings and the inferior peaches in an earthen kettle, and boil in a very little water and a little salt
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