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Red Tomato Catsup

Name: Red Tomato Catsup
Yield: 20 servings
Ingredients: one gallon of cooking pulp; half a pound of sugar; half a cup of salt; one teaspoon of cayenne; half a pint of vinegar

From The home cook book, 1905

Serves 20

Presented as published in 1905. 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

46Calories

0 gProtein

11 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories46 kcal

Protein0 g

Carbohydrates11 g

Fiber0 g

Sugars11 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2800 mg

Potassium3.3 mg

Calcium2.7 mg

Iron0 mg

Magnesium0.4 mg

Phosphorus0.8 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A2.4 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.1 mcg

Choline0.1 mg

Caffeine0 mg

Water11 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 202. The excerpt below is the record exactly as published.

RED TOMATO CATSUP Mash very ripe tomatoes to a pulp, put them in an earthen jar, cover, and stir them twice each day. They will ferment. After three days, rub them through a sieve and put the part that goes through the sieve to cook in a porcelain-lined pot. Let it boil till of a creamy thickness. To each gallon of cook- ing pulp add half a pound of sugar, half a cup of salt, one teaspoon of cayenne, and half a pint of vinegar

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