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Tomato and Peach Catsup
From Farm and home cook book and housekeeper's assistant, 1907
Serves 10
This recipe is well worth trying.
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
493Calories
3 gProtein
120 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories493 kcal
Protein3.2 g
Carbohydrates120 g
Fiber5.1 g
Sugars109 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5626 mg
Potassium436 mg
Calcium61 mg
Iron1 mg
Magnesium31 mg
Phosphorus85 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K5.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate43 mcg
Choline12 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 10 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.
Tomato and 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
Cook this with the app: pantry check, scaling, and the assistant.