Tomato Ketchup
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
1904Calories
5 gProtein
489 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1904 kcal
Protein5.4 g
Carbohydrates489 g
Fiber9.7 g
Sugars469 g
Total Fat2.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium39005 mg
Potassium1913 mg
Calcium511 mg
Iron6 mg
Magnesium130 mg
Phosphorus155 mg
Zinc1.3 mg
Copper0.6 mg
Manganese6.9 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A203 mcg
Vitamin E3.5 mg
Vitamin K52 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate80 mcg
Choline47 mg
Caffeine0 mg
Water461 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 9. The excerpt below is the record exactly as published.
TOMATO KETCHUP. 4 bu. ripe tomatoes. 1 tsp. cayenne. 2 tbsp. ginger. 3% ¢c. salt. 2 tbsp. cloves. 1 lb. brown sugar. 4 tbsp. cinnamon. 1 qt. vinegar
Cook this with the app: pantry check, scaling, and the assistant.