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Tomato Catsup
From Mary Jane's cook book, 1916
Serves 12
Mrs. A. G. L., Atlantic.
Presented as published in 1916. 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
19Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.6 g
Carbohydrates2.2 g
Fiber1.2 g
Sugars0.4 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium3774 mg
Potassium55 mg
Calcium26 mg
Iron0.4 mg
Magnesium8.7 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A5 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.6 mcg
Choline1 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 91. The excerpt below is the record exactly as published.
TOMATO CATSUP. Ripe tomatoes, 1 peck. Mustard, 14 pound. Clove, 1 tablespoon. Red pepper, 1 teaspoon. Allspice, 1 tablespoon. White vinegar, 1 pint. Cinnamon, 1 tablespoon. Salt, 14 pound.
Cook this with the app: pantry check, scaling, and the assistant.