Tomato Catsup

Name: Tomato Catsup
Ingredients: bu. ripe tomatoes; 4 large onions; 1 small piece root ginger; 1 tb. whole cloves; 1 tb. whole allspice; 4 tb. stick cinnamon (broken); 1 T. cayenne; 1/2 c. salt; 4 c. brown sugar; 2 3/4 c. vinegar

From Canadian cook book, 1924

If tomatoes are very watery, they may be cut, as for catsup and chili sauce, sprinkled lightly with salt and let stand 2 or 3 hours; drain off water.

Presented as published in 1924. 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

3835Calories

11 gProtein

959 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories3835 kcal

Protein11 g

Carbohydrates959 g

Fiber33 g

Sugars884 g

Total Fat3.3 g

Saturated Fat0.9 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol0 mg

Sodium56307 mg

Potassium2700 mg

Calcium1333 mg

Iron13 mg

Magnesium207 mg

Phosphorus310 mg

Zinc2.6 mg

Copper1 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A197 mcg

Vitamin E4.1 mg

Vitamin K37 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.5 mg

Folate152 mcg

Choline74 mg

Caffeine0 mg

Water1231 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 55. The excerpt below is the record exactly as published.

TOMATO CATSUP. bu. ripe tomatoes. 4 large onions. 1 small piece root ginger. 1 tb. whole cloves. 1 tb. whole allspice. 4 tb. stick cinnamon (broken). 1 T. cayenne. ^ c. salt. 4 c. brown sugar

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