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Uncooked Catsup No. 2

Name: Uncooked Catsup No. 2
Yield: 20 servings
Ingredients: one peck of ripe tomatoes; two horseradish roots; two large onions; four stalks of celery; two ounces mustard seed; four green peppers; one scant cup of salt; one cup of sugar; three pints of vinegar

From The Rural cook book, 1907

Serves 20

Presented as published in 1907. 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

88Calories

2 gProtein

16 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories88 kcal

Protein1.5 g

Carbohydrates16 g

Fiber2 g

Sugars11 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium5622 mg

Potassium154 mg

Calcium47 mg

Iron0.9 mg

Magnesium24 mg

Phosphorus43 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C2.8 mg

Vitamin A4 mcg

Vitamin E0.2 mg

Vitamin K8.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate11 mcg

Choline5.5 mg

Caffeine0 mg

Water98 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 138. The excerpt below is the record exactly as published.

Uncooked Catsup No. 2. — One peck of ripe tomatoes; two horseradish roots; two large onions; four slalks of celery; two ounces mustard seed; four green peppers; one scant cup of salt; one cup of sugar; three pints , of vineg

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