Tomato Catsup
From A text-book of cooking, 1915
Presented as published in 1915. 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
810Calories
17 gProtein
150 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein17 g
Carbohydrates150 g
Fiber24 g
Sugars111 g
Total Fat3.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium14434 mg
Potassium4062 mg
Calcium337 mg
Iron5.7 mg
Magnesium222 mg
Phosphorus501 mg
Zinc3.3 mg
Copper1.1 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C220 mg
Vitamin A606 mcg
Vitamin E7.9 mg
Vitamin K115 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.3 mg
Folate277 mcg
Choline121 mg
Caffeine0 mg
Water2561 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 124. The excerpt below is the record exactly as published.
TOMATO CATSUP 12 ripe tomatoes 2 tablespoonfuls ginger 2 large onions 1 tablespoonful cinnamon 4 green peppers 1 tablespoonful mustard 2 tablespoonfuls salt 1 nutmeg grated 4 tablespoonfuls brown sugar 1 quart vinegar
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