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Tomato Catsup

Name: Tomato Catsup
Yield: 6 servings
Ingredients: One peck of ripe tomatoes; 6 large onions; 4 heads of celery; 6 apples; 1 cup of salt; 3 red peppers; 2 ounces mixed spices; 1 large cup of vinegar; 2 cups sugar

From Royal Victoria cook book, 1900

Serves 6

ANNIE F. DYMENT.

Presented as published in 1900. 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

368Calories

3 gProtein

89 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories368 kcal

Protein2.6 g

Carbohydrates89 g

Fiber4.3 g

Sugars75 g

Total Fat1.7 g

Saturated Fat0.7 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium18705 mg

Potassium423 mg

Calcium129 mg

Iron2.5 mg

Magnesium35 mg

Phosphorus69 mg

Zinc0.6 mg

Copper0.1 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A11 mcg

Vitamin E0.3 mg

Vitamin K4.9 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate36 mcg

Choline12 mg

Caffeine0 mg

Water224 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 67. The excerpt below is the record exactly as published.

TOMATO CATSUP.—One peck of ripe tomatoes, 6 large onions, 4 heads of celery, 6 apples, 1 cup of salt, 3 red peppers, 2 ounces mixed spices, 1 large cup of vinegar, 2 cups sugar

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