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Tomato Catsup No. 2

Name: Tomato Catsup No. 2
Yield: 8 servings
Ingredients: Wash and cut id pieces a half p«ck of rip«; two tablespoonfuls of salt; two tablespoonfuls pepper; one-half tablespoon allspice; one-half tablespoon cloves; one-half pint vinegar

From The Rural cook book, 1907

Serves 8

Store in a cool cellar.

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

13Calories

0 gProtein

2 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories13 kcal

Protein0.3 g

Carbohydrates2 g

Fiber0.8 g

Sugars0.2 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1753 mg

Potassium51 mg

Calcium17 mg

Iron0.3 mg

Magnesium5.8 mg

Phosphorus6.7 mg

Zinc0.1 mg

Copper0 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A3.8 mcg

Vitamin E0.1 mg

Vitamin K4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.7 mcg

Choline0.9 mg

Caffeine0 mg

Water36 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 137. The excerpt below is the record exactly as published.

Tomato Cataup Mo. 2. — Wash and cut id pieces a half p«ck of rip« Cook in a porcelain-lined or granite iron preierving kettle till IBS THE RURAL COOK BOOK. soft enough to put through a sieve, which will remove skins and seeds. To the pulp add Iwo tablespoonfuls of salt, two tablespoonfuls pepper, one-half tablespoon allspice, one-half tablespoon cloves and one-half pint vinegar

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