Tomato Catsup

Name: Tomato Catsup
Ingredients: 1 peck ripe tomatoes; two-thirds cup salt; 1 tablespoon black pepper; 2 tablespoons cloves; 2 tablespoons allspice; 1 large sweet red pepper; 4 large onions chopped fine; 1 teacup brown sugar; 1 quart vinegar

From The Carbon County cook book, 1926

Presented as published in 1926. 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

1359Calories

10 gProtein

300 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1359 kcal

Protein10 g

Carbohydrates300 g

Fiber21 g

Sugars243 g

Total Fat3.9 g

Saturated Fat1.2 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol0 mg

Sodium75193 mg

Potassium1854 mg

Calcium639 mg

Iron7.2 mg

Magnesium168 mg

Phosphorus290 mg

Zinc2.1 mg

Copper0.7 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C66 mg

Vitamin A57 mcg

Vitamin E2 mg

Vitamin K42 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate144 mcg

Choline55 mg

Caffeine0 mg

Water1561 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 42. The excerpt below is the record exactly as published.

Tomato Catsup. To 1 peck ripe tomatoes add two-thirds cup salt, 1 tablespoon black pepper, 2 tablespoons cloves, 2 tablespoons allspice, 1 large sweet red pepper, 4 large onions chopped fine, 1 teacup brown sugar, 1 quart vinegar

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