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Tomato Catchup
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
527Calories
1 gProtein
113 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein1.4 g
Carbohydrates113 g
Fiber4.5 g
Sugars104 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium14124 mg
Potassium579 mg
Calcium113 mg
Iron2.2 mg
Magnesium46 mg
Phosphorus71 mg
Zinc0.6 mg
Copper0.1 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A51 mcg
Vitamin E1 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline6 mg
Caffeine0 mg
Water514 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 39. The excerpt below is the record exactly as published.
Tomato Catchup 1 peck ripe tomatoes 1 teaspoonful ground mace ^ cupful salt 1 tablespoonful cinnamon 1 cupful sugar 2 teaspoonfuls ground cloves 1 teaspoonful cayenne 1 tablespoonful mustard 1 quart cider vinegar
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