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Tomato Catsup No. 2
From The national course in home economics, 1917
Serves 20
Recipe by Mrs. M. H. Skinner.
Presented as published in 1917. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories7.1 kcal
Protein0.2 g
Carbohydrates1.5 g
Fiber0.5 g
Sugars0.2 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium3 mg
Potassium34 mg
Calcium10 mg
Iron0.2 mg
Magnesium4.1 mg
Phosphorus3.8 mg
Zinc0 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline0.7 mg
Caffeine0 mg
Water7.3 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 282. The excerpt below is the record exactly as published.
TOMATO CATSUP— No. 2. One bushel of tomatoes, three onions, two large red peppers, two tablespoonfuls of cloves, two tablespoonfuls of allspice, one tablespoonful of mace, one and one-half whole black peppers and salt to caste
Cook this with the app: pantry check, scaling, and the assistant.