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Tomato Catsup
From Delta Gamma cook book, 1922
Serves 2
Clara King Allen (Lambda)
Presented as published in 1922. 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
499Calories
2 gProtein
116 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein2.1 g
Carbohydrates116 g
Fiber8 g
Sugars103 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium14018 mg
Potassium305 mg
Calcium168 mg
Iron2.4 mg
Magnesium38 mg
Phosphorus64 mg
Zinc0.7 mg
Copper0.1 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A31 mcg
Vitamin E1 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate27 mcg
Choline9.8 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 104. The excerpt below is the record exactly as published.
Tomato Catsup 1 peck ripe tomatoes, washed and halved 3 or 4 red peppers, chopped, with seeds removed 1 tablespoon whole cloves 4 or 5 inches stick cinnamon 4 bay leaves 1 teaspoon ground mustard -: 4 onions, sliced Bring to a boil and simmer three-quarters of an hour. Press through a sieve or fine colander. Return to the fire, add one pint vinegar, one cup sugar, foiu- tablespoons salt
Cook this with the app: pantry check, scaling, and the assistant.