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Tomato Catsup

Name: Tomato Catsup
Yield: 16 servings
Ingredients: one gallon strained tomatoes; four tablespoons salt; four tablespoons black pepper; half a tablespoon allspice; eight pods red peppers; three teaspoons mustard

From The Toronto Cook Book, 1915

Serves 16

Presented as published in 1915. 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

89Calories

3 gProtein

17 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories89 kcal

Protein3.5 g

Carbohydrates17 g

Fiber4.5 g

Sugars8.4 g

Total Fat1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium2748 mg

Potassium885 mg

Calcium52 mg

Iron2.9 mg

Magnesium49 mg

Phosphorus75 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C33 mg

Vitamin A0.6 mcg

Vitamin E0 mg

Vitamin K2.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate4 mcg

Choline0.2 mg

Caffeine0 mg

Water221 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 172. The excerpt below is the record exactly as published.

Tomato Catsup Take one gallon strained tomatoes, four tablespoons salt, four of black pepper, half a tablespoon allspice, eight pods red peppers, three teaspoons mustard

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