Tomato Catsup
From The Elm City cook book, 1896
Presented as published in 1896. 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
2471Calories
24 gProtein
570 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories2471 kcal
Protein24 g
Carbohydrates570 g
Fiber36 g
Sugars524 g
Total Fat9.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium5191 mg
Potassium6066 mg
Calcium408 mg
Iron9.7 mg
Magnesium333 mg
Phosphorus674 mg
Zinc4.9 mg
Copper1.8 mg
Manganese8.3 mg
Vitamin D0 mcg
Vitamin C395 mg
Vitamin A1007 mcg
Vitamin E14 mg
Vitamin K209 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate394 mcg
Choline166 mg
Caffeine0 mg
Water3231 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 28. The excerpt below is the record exactly as published.
TOMATO CATSUP. One gallon tomatoes which have been cooked and strained, one pound sugar, one quart vinegar, one tablespoonful each of cloves, mace, ginger, pepper, mustard and cinnamon. ‘Three pods red pepper, two teaspoonfuls salt, same of horseradish
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