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Pepper Catsup
From Around-the-world cook book, 1913
Serves 10
Presented as published in 1913. 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
170Calories
2 gProtein
34 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories170 kcal
Protein2 g
Carbohydrates34 g
Fiber2.4 g
Sugars26 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1435 mg
Potassium269 mg
Calcium61 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate41 mcg
Choline9 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 63. The excerpt below is the record exactly as published.
PEPPER CATSUP Red peppers, 24, Onions, 6, Horseradish roots, 2, Whole mustard seed, 2 tablespoons. Salt, 2 tablespoons. Brown sugar, 1 cup. Vinegar, 3 pints. Water, 1 pint
Cook this with the app: pantry check, scaling, and the assistant.