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Tomato Catsup

Name: Tomato Catsup
Yield: 5 servings
Ingredients: 2 quarts of tomatoes skinned and chopped; 1'% pints vinegar; % pound brown sugar; % pint New Orleans molasses; 1 teaspoon red pepper; 2 tablespoons salt; 2 onions (2 inches in diameter) chopped fine; 3 tablespoons winter squash steamed and mashed

From San Rafael cook book, 1906, 1906

Serves 5

Presented as published in 1906. 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

437Calories

2 gProtein

104 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories437 kcal

Protein2.3 g

Carbohydrates104 g

Fiber3 g

Sugars100 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium2852 mg

Potassium1624 mg

Calcium209 mg

Iron4.2 mg

Magnesium193 mg

Phosphorus88 mg

Zinc0.6 mg

Copper0.5 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A100 mcg

Vitamin E1.3 mg

Vitamin K19 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)2.1 mg

Folate41 mcg

Choline26 mg

Caffeine0 mg

Water384 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 87. The excerpt below is the record exactly as published.

TOMATO CATSUP — Miss Parsons, Tamalpais. 2 quarts of tomatoes skinned and chopped, 1'% pints vinegar, % pound brown sugar, % pint New Orleans molasses, 1 teaspoon red pep- per, 2 tablespoons salt, 2 onions (2 inches in diameter) chopped fine, 3 tablespoons winter squash steamed and mashed

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