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Tomato Catsup No. 1
From The Rural cook book, 1907
Serves 8
Presented as published in 1907. 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
65Calories
1 gProtein
12 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein1.3 g
Carbohydrates12 g
Fiber2 g
Sugars7.8 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium3523 mg
Potassium178 mg
Calcium49 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A6.9 mcg
Vitamin E0.3 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline5.7 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 138. The excerpt below is the record exactly as published.
a peck of ripe tomatoes and hang in bag, to drain for 34 hours. Add to the drained tomato four bunches of celery (chopped fine) and one large cupful of chopped onion. Mix the three vegetables thoroughly and then add one-fourth cup of salt ; one-fourth cup sugar; two tablespoonfuls mustard seed; two tablespoon- fuls ground cinnamon ; one teaspoonful ground allspice, and two large red peppers, chopped fine. Mix very thoroughly ; cover with good cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.