Tomato Catsup

Name: Tomato Catsup
Ingredients: 1 gallon tomatoes (strained); 6 tablespoons salt; 3 tablespoons black pepper; 1 tablespoon cloves; 2 tablespoons cinnamon; 2 tablespoons allspice; 134 pints vinegar

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

719Calories

24 gProtein

136 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories719 kcal

Protein24 g

Carbohydrates136 g

Fiber39 g

Sugars76 g

Total Fat7.5 g

Saturated Fat1.6 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol0 mg

Sodium42435 mg

Potassium6210 mg

Calcium531 mg

Iron11 mg

Magnesium349 mg

Phosphorus665 mg

Zinc4.8 mg

Copper1.9 mg

Manganese10 mg

Vitamin D0 mcg

Vitamin C332 mg

Vitamin A1011 mcg

Vitamin E14 mg

Vitamin K232 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)15 mg

Folate369 mcg

Choline165 mg

Caffeine0 mg

Water2938 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 78. The excerpt below is the record exactly as published.

Tomato Catsup. — 1 gallon tomatoes (strained), 6 tablespoons salt, 3 tablespoons black pepper, 1 tablespoon cloves, 2 table¬ spoons cinnamon, 2 tablespoons allspice, 134 pints vinegar

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