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Tomato Catsup
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
490Calories
4 gProtein
107 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein4.4 g
Carbohydrates107 g
Fiber6.5 g
Sugars86 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium867 mg
Potassium909 mg
Calcium213 mg
Iron3.2 mg
Magnesium72 mg
Phosphorus142 mg
Zinc1 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A25 mcg
Vitamin E0.4 mg
Vitamin K6.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate67 mcg
Choline23 mg
Caffeine0 mg
Water594 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 203. The excerpt below is the record exactly as published.
Tomato Catsup. Take % bushel of ripe tomatoes, wash them and cut out imper- fections. Put in porcelain kettle with 6 sliced onions, boil until thoroughly done. Rub through a sifter, return juice to kettle and add 1 quart best cider vinegar, % pint of brown sugar, 1 teaspoon cayenne pepper, 2 heaping teaspoons black pepper, 1 tablespoon of celery seed, 1 tumbler of grated horseradish, 1 heaping teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.