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Tomato Catsup, No. 2
From The Twin-city housewife, 1920
Serves 5
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
589Calories
1 gProtein
138 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories589 kcal
Protein0.6 g
Carbohydrates138 g
Fiber0.6 g
Sugars137 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5611 mg
Potassium82 mg
Calcium62 mg
Iron1.2 mg
Magnesium15 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A5.6 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.7 mcg
Choline1.9 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 5 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. 2 Scald and peel one-half bushel ripe tomatoes. Grind through a meat chopper, and press through a colander. Three-fourths peck of green sweet pepper, one-fourth peck of onions ground through a meat chopper, three pints of vinegar, one and one-half pounds sugar, four teaspoons celery seed, about four tablespoons of salt, and a pinch of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.