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Tomato Catsup
From How we cook in Tennessee .., 1906
Serves 3
Recipe by Mrs. S. W. Tucker.
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
486Calories
6 gProtein
111 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein5.9 g
Carbohydrates111 g
Fiber8.7 g
Sugars90 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30.2 g
Cholesterol0 mg
Sodium15101 mg
Potassium686 mg
Calcium139 mg
Iron2.1 mg
Magnesium65 mg
Phosphorus155 mg
Zinc1 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A45 mcg
Vitamin E0.8 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate68 mcg
Choline22 mg
Caffeine0 mg
Water489 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 166. The excerpt below is the record exactly as published.
Tomato Catsup. — One peck ripe tomatoes chopped, half pound sugar, quarter pound salt, six onions, half ounce of spice, quarter pound mustard, half ounce black pepper, one-eighth ounce of cayenne pepper, one pint vinegar
Cook this with the app: pantry check, scaling, and the assistant.