Tomato Catsup

Name: Tomato Catsup
Ingredients: 1 gal. tomatoes (strained); 6 tablespoonfuls of salt; 3 tablespoonfuls of black pepper; 1 tablespoonful of cloves; 2 tablespoonfuls of cinnamon; 2 tablespoonfuls of allspice; iy2 pints of vinegar

From The Fredericksburg home kitchen cook book, 1921

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

1584Calories

54 gProtein

283 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1584 kcal

Protein54 g

Carbohydrates283 g

Fiber73 g

Sugars147 g

Total Fat17 g

Saturated Fat0.9 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol0 mg

Sodium58101 mg

Potassium14035 mg

Calcium940 mg

Iron46 mg

Magnesium794 mg

Phosphorus1198 mg

Zinc7.7 mg

Copper3.8 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C354 mg

Vitamin A10 mcg

Vitamin E0.8 mg

Vitamin K44 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate11 mcg

Choline5.5 mg

Caffeine0 mg

Water4099 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 56. The excerpt below is the record exactly as published.

Tomato Catsup. 2 tablespoonfuls of salt; 3 tablespoonfuls of sugar; % gallon of vinegar; 1 gallon of tomato juice; 1 teaspoon of black pepper; 1 teaspoon of red pepper; 1 teaspoonful of mustard. Let all boil 1 hour, then bottle while hot, and seal. MRS. G. E. WRIGHT. Tomato Catsup. 1 gal. tomatoes (strained); 6 tablespoonfuls of salt; 3 tablespoonfuls of black pepper; 1 tablespoonful of cloves; 2 tablespoonfuls of cinnamon; 2 tablespoonfuls of allspice; iy2 pints of vinegar

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