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Tomato Catsup

Name: Tomato Catsup
Yield: 6 servings
Ingredients: 1 pk. of tomatoes; 1/2 tsp. of ground allspice; 1 tsp. of ground, black pepper; 3 large onions; 1/2 tsp. of red pepper; 2 tbsps. of sugar; 1/2 tsp. of ground cloves; Salt to taste

From The art of German cooking and baking, 1922

Serves 6

Presented as published in 1922. 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

52Calories

1 gProtein

12 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories52 kcal

Protein1.1 g

Carbohydrates12 g

Fiber1.7 g

Sugars7.9 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1621 mg

Potassium167 mg

Calcium24 mg

Iron0.3 mg

Magnesium11 mg

Phosphorus28 mg

Zinc0.2 mg

Copper0 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C8.6 mg

Vitamin A8.6 mcg

Vitamin E0.1 mg

Vitamin K2.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate17 mcg

Choline6 mg

Caffeine0 mg

Water86 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 171. The excerpt below is the record exactly as published.

TOMATO CATSUP.' 1 pk. of tomatoes % tsp. of ground allspice 1 tsp. of ground, black pepper 3 large onions % tsp. of red pepper 2 tbsps. of sugar % tsp. of ground cloves Salt to taste

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