Tomato Ketchup

Name: Tomato Ketchup
Ingredients: twelve ripe tomatoes; two large onions; four cupfuls of vinegar; two tablespoonfuls of salt; two of brown sugar; two of ginger; one of cinnamon; one of mustard; a nutmeg, grated

From Ransom's family receipt book, 1886, 1886

Presented as published in 1886. 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

706Calories

17 gProtein

123 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories706 kcal

Protein17 g

Carbohydrates123 g

Fiber24 g

Sugars85 g

Total Fat3.8 g

Saturated Fat0.6 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol0 mg

Sodium14427 mg

Potassium4026 mg

Calcium315 mg

Iron5.5 mg

Magnesium219 mg

Phosphorus500 mg

Zinc3.3 mg

Copper1.1 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C220 mg

Vitamin A606 mcg

Vitamin E7.9 mg

Vitamin K115 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)9.2 mg

Folate277 mcg

Choline120 mg

Caffeine0 mg

Water2561 g

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 16. The excerpt below is the record exactly as published.

Tomato ketchup . — Twelve ripe tomatoes, peeled; two large onions, four green peppers, chopped fine; two tablespoonfuls of salt, two of brown sugar, two of ginger, one of cinnamon, one of mustard, a nutmeg, grated; four cupfuls of vinegar

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