Tomato Catsup

Name: Tomato Catsup
Ingredients: a peck of sound, ripe tomatoes; one tablespoonful ground cinnamon; one-half teaspoonful cayenne pepper; one tablespoonful of cloves; one tablespoonful of allspice; one tablespoonful of mace; three large onions cut very fine; salt to taste

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Keep bottles in a cool, dry place.

Presented as published in 1909. 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

294Calories

7 gProtein

67 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories294 kcal

Protein7.3 g

Carbohydrates67 g

Fiber14 g

Sugars29 g

Total Fat4 g

Saturated Fat1.2 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol0 mg

Sodium188 mg

Potassium1151 mg

Calcium217 mg

Iron3.3 mg

Magnesium98 mg

Phosphorus188 mg

Zinc1.3 mg

Copper0.4 mg

Manganese4.9 mg

Vitamin D0 mcg

Vitamin C54 mg

Vitamin A79 mcg

Vitamin E1.7 mg

Vitamin K22 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate113 mcg

Choline39 mg

Caffeine0 mg

Water516 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 48. The excerpt below is the record exactly as published.

TOMATO CATSUP. Scald, peel and core a peck of sound, ripe tomatoes. Mash as if for stewing. Season with one tablespoonful ground cinnamon, one-half teaspoonful cayenne pepper, one table- spoonful each of cloves, allspice and mace, and three large onions cut very fine ; salt to taste

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