Tomato Catsup

Name: Tomato Catsup
Ingredients: One gallon strained tomatoes; four level tablespoons salt; three tablespoons black pepper; three tablespoons mustard; one tablespoon paprika; two tablespoons chopped red pepper; one half tablespoon cloves; one half tablespoon allspice; two tablespoons sugar; one pint vinegar

From Principles of cooking, 1914

Presented as published in 1914. 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

1605Calories

57 gProtein

291 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories1605 kcal

Protein57 g

Carbohydrates291 g

Fiber74 g

Sugars160 g

Total Fat19 g

Saturated Fat0.8 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat1.4 g

Omega-30.3 g

Cholesterol0 mg

Sodium44350 mg

Potassium14126 mg

Calcium877 mg

Iron47 mg

Magnesium801 mg

Phosphorus1246 mg

Zinc8.1 mg

Copper3.8 mg

Manganese10 mg

Vitamin D0 mcg

Vitamin C390 mg

Vitamin A176 mcg

Vitamin E2.7 mg

Vitamin K45 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate26 mcg

Choline7.1 mg

Caffeine0 mg

Water3938 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 27. The excerpt below is the record exactly as published.

Tomato Catsup.— One gallon strained tomatoes, four level tablespoons salt, three tablespoons black pepper, . three tablespoons mustard, one tablespoon paprika, 52 FRUITS AND GREEN VEGETABLES two tablespoons chopped red pepper, one half tablespoon cloves, one half tablespoon allspice, two tablespoons sugar, one pint vinegar

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