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Tomato Catsup
From Tried favourites cookery book, 1909
Serves 8
Will keep for years.
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
577Calories
4 gProtein
136 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein4.1 g
Carbohydrates136 g
Fiber10 g
Sugars111 g
Total Fat7.5 g
Saturated Fat1.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium14066 mg
Potassium565 mg
Calcium463 mg
Iron8.7 mg
Magnesium98 mg
Phosphorus100 mg
Zinc1.4 mg
Copper0.6 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A52 mcg
Vitamin E0.9 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate19 mcg
Choline8 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 85. The excerpt below is the record exactly as published.
Tomato Catsup. Boil 1 bushel ripe tomatoes, skin and all, and when soft strain through a colander (not a sieve). Add to this pulp 2 quarts best vinegar, breakfastcup salt, 2 lbs. brown sugar, ^ oz. cayenne pepper, 3 oz. each of powdered allspice and mace, 2 oz. powdered cinnamon, 3 oz. celery seed
Cook this with the app: pantry check, scaling, and the assistant.