Tomato Catsup

Name: Tomato Catsup
Ingredients: Cut tomatoes, cook soft and run through seive to one and one-half gallons of juice; three pints of vinegar; four tablespoons of ground mustard; three tablespoons of black pepper; one small pod of red pepper; five spoons of salt; one spoon of cloves; one spoon of cinnamon; six large onions grated; one-half gallon of cooked apples; two pounds of sugar

From Trinity cook book, 1925

Presented as published in 1925. 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

5893Calories

64 gProtein

1353 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories5893 kcal

Protein64 g

Carbohydrates1353 g

Fiber106 g

Sugars1197 g

Total Fat41 g

Saturated Fat4 g

Monounsaturated Fat16 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol0 mg

Sodium375 mg

Potassium11864 mg

Calcium1025 mg

Iron24 mg

Magnesium833 mg

Phosphorus1866 mg

Zinc13 mg

Copper3.8 mg

Manganese15 mg

Vitamin D0 mcg

Vitamin C564 mg

Vitamin A1537 mcg

Vitamin E24 mg

Vitamin K339 mcg

Vitamin B64.9 mg

Vitamin B120 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)27 mg

Folate832 mcg

Choline425 mg

Caffeine0 mg

Water6717 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 30. The excerpt below is the record exactly as published.

TOMATO CATSUP Cut tomatoes, cook soft and run through seive to one and one-half gallons of juice. Add three pints of vinegar, four tablespoons of ground mustard, three tablespoons of black pepper, one small pod of red pepper, five spoons of salt, one spoon of cloves, one spoon of cinnamon, six large onions grated, one-half gallon of cooked apples, two pounds of sugar

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