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Tomato Catsup

Name: Tomato Catsup
Yield: 16 servings
Ingredients: 8 quarts tomatoes; 'A teaspoon red pepper; 1/2 quart cider vinegar; V2 tablespoon black pepper; 34 cup salt; 1 head garlic or 1/2 onion; 1/2 ounce whole cloves

From The Institute cook book, 1913

Serves 16

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

63Calories

3 gProtein

13 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories63 kcal

Protein2.7 g

Carbohydrates13 g

Fiber3.9 g

Sugars8 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium5269 mg

Potassium742 mg

Calcium42 mg

Iron1 mg

Magnesium37 mg

Phosphorus75 mg

Zinc0.6 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A125 mcg

Vitamin E1.7 mg

Vitamin K25 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate45 mcg

Choline20 mg

Caffeine0 mg

Water310 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 145. The excerpt below is the record exactly as published.

TOMATO CATSUP 8 quarts tomatoes 'A teaspoon red pepper 1/2 quart cider vinegar V2 tablespoon black pepper 34 cup salt 1 head garlic or 1/2 onion 1/2 ounce whole cloves

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