Tomato Catsup

Name: Tomato Catsup
Ingredients: 24 ripe tomatoes; 6 white onions (chopped fine); 3 green peppers (bell); 1 tbs. cinnamon; 1 tbs. cloves; 1 tbs. allspice; 14% cups brown sugar; 1% pt. vinegar; 1 tbs. black pepper; 2 ths. salt

From Carolina cookery from Quaker kitchens, 1924

Recipe by Mrs. H. I. Coffield.

Presented as published in 1924. 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

13222Calories

47 gProtein

3382 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories13222 kcal

Protein47 g

Carbohydrates3382 g

Fiber71 g

Sugars3213 g

Total Fat9.8 g

Saturated Fat2.4 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium1185 mg

Potassium13452 mg

Calcium3510 mg

Iron40 mg

Magnesium838 mg

Phosphorus1207 mg

Zinc8.4 mg

Copper4.6 mg

Manganese19 mg

Vitamin D0 mcg

Vitamin C461 mg

Vitamin A1230 mcg

Vitamin E17 mg

Vitamin K361 mcg

Vitamin B64.9 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)23 mg

Folate649 mcg

Choline332 mg

Caffeine0 mg

Water3576 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 38. The excerpt below is the record exactly as published.

TOMATO CATSUP 24 ripe tomatoes 1 tbs. cinnamon 6 white onions (chopped 1 tbs. cloves fine 1 tbs. allspice 3 green peppers (bell) 14% cups brown sugar 2 ths. salt 1% pt. vinegar 1 tbs. black pepper

Cook this with the app: pantry check, scaling, and the assistant.