Tomato Catsup

Name: Tomato Catsup
Ingredients: Select good ripe tomatoes; 3 tablespoons of salt; 2 of ground mustard; i of black pepper; Yz of cayenne pepper; I of ground allspice; Yi of cloves; i pint of cider or white vinegar

From Burlington ladies cook book & 25 secrets of success, 1901

Recipe by Mrs. A- cJ- L^Ppert

Presented as published in 1901. 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

649Calories

31 gProtein

115 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories649 kcal

Protein31 g

Carbohydrates115 g

Fiber38 g

Sugars65 g

Total Fat18 g

Saturated Fat1.8 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat5.9 g

Omega-30 g

Cholesterol0 mg

Sodium21138 mg

Potassium6159 mg

Calcium439 mg

Iron11 mg

Magnesium418 mg

Phosphorus874 mg

Zinc6.4 mg

Copper1.8 mg

Manganese6.7 mg

Vitamin D0 mcg

Vitamin C334 mg

Vitamin A1077 mcg

Vitamin E16 mg

Vitamin K209 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)16 mg

Folate418 mcg

Choline203 mg

Caffeine0 mg

Water2257 g

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 29. The excerpt below is the record exactly as published.

Tomato Catsup 81 Select good ripe tomatoes; scald and strain through a coarse sieve, to remove seeds and skins; then add to each gallon, when cold; 3 tablespoons of salt, 2 of ground mustard, i of blacK pepper, Yz of cayenne pep- per, I of ground allspice, Yi of cloves, i pint of cider or white vinegar

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