Tomato Catsup

Name: Tomato Catsup
Ingredients: 2 tablespoonfuls of salt; 3 tablespoonfuls of sugar; % gallon of vinegar; 1 gallon of tomato juice; 1 teaspoon of black pepper; 1 teaspoon of red pepper; 1 teaspoonful of mustard

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

1168Calories

34 gProtein

179 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1168 kcal

Protein34 g

Carbohydrates179 g

Fiber17 g

Sugars140 g

Total Fat12 g

Saturated Fat0.8 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.1 g

Omega-30.2 g

Cholesterol0 mg

Sodium24058 mg

Potassium8627 mg

Calcium531 mg

Iron16 mg

Magnesium459 mg

Phosphorus834 mg

Zinc4.6 mg

Copper1.8 mg

Manganese4.1 mg

Vitamin D0 mcg

Vitamin C2762 mg

Vitamin A906 mcg

Vitamin E13 mg

Vitamin K94 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)4 mg

Riboflavin (B2)3.1 mg

Niacin (B3)27 mg

Folate789 mcg

Choline268 mg

Caffeine0 mg

Water5527 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 56. The excerpt below is the record exactly as published.

Tomato Catsup. 2 tablespoonfuls of salt; 3 tablespoonfuls of sugar; % gallon of vinegar; 1 gallon of tomato juice; 1 teaspoon of black pepper; 1 teaspoon of red pepper; 1 teaspoonful of mustard

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