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Tomato Catsup, No. 1
From The Twin-city housewife, 1920
Serves 10
Presented as published in 1920. 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
15Calories
1 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein0.7 g
Carbohydrates2.8 g
Fiber1.5 g
Sugars0.5 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium4528 mg
Potassium69 mg
Calcium28 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K2.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.3 mcg
Choline1.3 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 44. The excerpt below is the record exactly as published.
Tomato Catsup, No. 1 Cut up one peck of ripe tomatoes and boil until very tender. Strain through a wire sieve and add one large tablespoon each of ground cloves, allspice and cinnamon, one teaspoon of cayenne pepper, one scant quarter pound of salt, one qaurter pound of mustard and one good pint of strong vinegar
Cook this with the app: pantry check, scaling, and the assistant.