Uncooked Catsup

Name: Uncooked Catsup
Ingredients: 1 peck ripe tomatoes; 2 cups chopped onion; 2 cups chopped celery; 14 cup white mustard seed; 2 cups granulated sugar; 14 cup salt; 2 teaspoons black pepper; 2 teaspoons cinnamon; 4 sweet peppers; 4 quarts vinegar

From The Carbon County cook book, 1926

Presented as published in 1926. 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

2446Calories

6 gProtein

449 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories2446 kcal

Protein6 g

Carbohydrates449 g

Fiber7.9 g

Sugars410 g

Total Fat2.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium28647 mg

Potassium1997 mg

Calcium540 mg

Iron3.3 mg

Magnesium133 mg

Phosphorus352 mg

Zinc1.4 mg

Copper0.5 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A57 mcg

Vitamin E0.7 mg

Vitamin K17 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate67 mcg

Choline8.8 mg

Caffeine0 mg

Water4428 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 43. The excerpt below is the record exactly as published.

Uncooked Catsup. 1 peck ripe tomatoes, 2 cups chopped onion, — 2 cups chopped celery, 14 cup white mustard seed, 2 cups granu- lated sugar, 14 cup salt, 2 teaspoons black pepper, 2 teaspoons cinnamon, 4 sweet peppers, 4 quarts vinegar

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