Tomato Catsup

Name: Tomato Catsup
Ingredients: 8 quarts ripe tomatoes; 2 cups chopped onions; } cup salt; 2 cups sugar; 1 pint vinegar; § to 1 cup Pure Gold pickling spice tied loosely in a bag

From Blue Ribbon and Pure Gold cook book, 1905

Presented as published in 1905. 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

3083Calories

45 gProtein

613 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories3083 kcal

Protein45 g

Carbohydrates613 g

Fiber65 g

Sugars540 g

Total Fat11 g

Saturated Fat1.4 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat4.1 g

Cholesterol0 mg

Sodium57362 mg

Potassium11815 mg

Calcium616 mg

Iron15 mg

Magnesium559 mg

Phosphorus1249 mg

Zinc8.7 mg

Copper3 mg

Manganese6.2 mg

Vitamin D0 mcg

Vitamin C665 mg

Vitamin A2003 mcg

Vitamin E26 mg

Vitamin K378 mcg

Vitamin B64.1 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1 mg

Niacin (B3)29 mg

Folate774 mcg

Choline339 mg

Caffeine0 mg

Water5374 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 78. The excerpt below is the record exactly as published.

Tomato Catsup—8 quarts ripe tomatoes, 2 cups chopped onions. Wash tomatoes, do not peel; cut in small pieces, add onion and cook until soft. Strain, and mash through a sieve. Add to this } cup salt, 2 cups sugar, 1 pint vinegar, and § to 1 cup Pure Gold pickling spice tied loosely in a bag

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