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Tomato Catsup No. 3

Name: Tomato Catsup No. 3
Yield: 16 servings
Ingredients: one gallon of strained tomatoes; one quart of vinegar; one large cupful of sugar; four tablespoonfuls of pepper; four tablespoonfuls of mustard; four tablespoonfuls of salt; four tablespoonfuls of mixed spices; one teaspoonful of red pepper

From The national course in home economics, 1917

Serves 16

Recipe by Mrs. M. Dawson.

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

152Calories

4 gProtein

30 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories152 kcal

Protein3.6 g

Carbohydrates30 g

Fiber4.7 g

Sugars21 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium2784 mg

Potassium883 mg

Calcium65 mg

Iron3.2 mg

Magnesium52 mg

Phosphorus80 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A0.8 mcg

Vitamin E0.1 mg

Vitamin K3.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1 mcg

Choline0.5 mg

Caffeine0 mg

Water274 g

Estimated from matched ingredients across 16 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.

OMATO CATSUP— No. 3. To one gallon of strained tomatoes, put one quart of vinegar, one large cupful of sugar, four tablespoonfuls of pepper, four tablespoonfuls of mustard, four tablespoonfuls of salt, four tablespoonfuls of mixed spices, one teaspoonful of red pepper

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