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Tomato Oatsup
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
488Calories
4 gProtein
107 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein4.3 g
Carbohydrates107 g
Fiber6.4 g
Sugars86 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium866 mg
Potassium885 mg
Calcium212 mg
Iron3.2 mg
Magnesium71 mg
Phosphorus139 mg
Zinc1 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A21 mcg
Vitamin E0.4 mg
Vitamin K5.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate65 mcg
Choline22 mg
Caffeine0 mg
Water584 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 53. The excerpt below is the record exactly as published.
Tomato Oatsup. Take ^ bushel of ripe tomatoes, wash them and cut out im- perfections. Put in porcelain kettle with 6 sliced onions. Boil till thoroughly done. Rub through a sifter, return juice to kettle and add 1 quart best cider vinegar, % pint of brown sugar, 1 tea- spoon cayenne peper, 2 heaping teaspoons black pepper, 1 tablespoon of celery seed, 1 tumbler of grated horseradish, 1 heaping teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.