Tomato Catsup
From Durham cook book ..., 1921
Recipe by Mrs. B. L. Tyree.
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
2756Calories
15 gProtein
596 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories2756 kcal
Protein15 g
Carbohydrates596 g
Fiber29 g
Sugars493 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium133 mg
Potassium2018 mg
Calcium1052 mg
Iron25 mg
Magnesium252 mg
Phosphorus425 mg
Zinc4.2 mg
Copper1 mg
Manganese20 mg
Vitamin D0 mcg
Vitamin C90 mg
Vitamin A65 mcg
Vitamin E3 mg
Vitamin K44 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate167 mcg
Choline71 mg
Caffeine0 mg
Water2506 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 65. The excerpt below is the record exactly as published.
TOMATO CATSUP. Take a bushel of ripe tomatoes, wash, slice, and cook thoroughly, strain through a sifter, being careful to get all pulp and juice. Add to this one quart onions sliced, tAvo quarts vinegar, one fourth pound mixed spices, salt and sugar to taste, (about one pound sugar
Cook this with the app: pantry check, scaling, and the assistant.