Tomato Catsup

Name: Tomato Catsup
Ingredients: One peck tomatoes; one large onion; stick cinnamon; whole cloves and allspice tied in cheese cloth bag; one cup sugar; one-half cup salt; one pint of vinegar; a dessert spoon of red pepper

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

963Calories

3 gProtein

225 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories963 kcal

Protein2.8 g

Carbohydrates225 g

Fiber4.3 g

Sugars214 g

Total Fat1.1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium56101 mg

Potassium576 mg

Calcium113 mg

Iron1.4 mg

Magnesium39 mg

Phosphorus98 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C49 mg

Vitamin A50 mcg

Vitamin E0.7 mg

Vitamin K10 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate54 mcg

Choline17 mg

Caffeine0 mg

Water714 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 37. The excerpt below is the record exactly as published.

TOMATO CATOUP: Te. Pics Me One peck tomatoes and one large onion, boil until tender and put through sieve. Then put in kettle and add stick cinnamon, whole cloves and allspice tied in cheese cloth bag. Add one cup sugar, one-half cup salt, one pint of vinegar and a dessert spoon of red pepper

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