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Tomato Catsup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 8
This catsup has a good relish due to the onion.
Presented as published in 1911. 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
68Calories
2 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories68 kcal
Protein2.1 g
Carbohydrates11 g
Fiber3.5 g
Sugars5.4 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium7610 mg
Potassium489 mg
Calcium50 mg
Iron1.7 mg
Magnesium29 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A6.4 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 74. The excerpt below is the record exactly as published.
TOMATO CATSUP— This catsup has a good relish on account of the onion in it. Wash ripe tomatoes, cut them in slices and cook slowly for one hour. Press through a sieve to take out the seeds and skin. To one quart of this pulp and juice add one tablespoon of cinnamon, one of black pepper and one of mustard, one teaspoon of cayenne, one-half cup of salt and two onions chopped fine. Simmer two and one-half hours, then add two cups of vinegar
Cook this with the app: pantry check, scaling, and the assistant.