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Uncooked Tomato Catsup

Name: Uncooked Tomato Catsup
Yield: 1 servings
Ingredients: Peel and chop a peck of ripe tomatoes; four bunches of celery; one large cupful of chopped onion; one-fourth cup of salt; one-fourth cup sugar; two tablespoonfuls mustard seed; two tablespoonfuls ground cinnamon; one teaspoonful ground allspice; two large red peppers

From The Rural cook book, 1907

Serves 1

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

416Calories

9 gProtein

85 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories416 kcal

Protein8.8 g

Carbohydrates85 g

Fiber14 g

Sugars56 g

Total Fat9 g

Saturated Fat0.6 g

Monounsaturated Fat5 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol0 mg

Sodium28167 mg

Potassium1065 mg

Calcium348 mg

Iron4.3 mg

Magnesium131 mg

Phosphorus271 mg

Zinc2.2 mg

Copper0.3 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C64 mg

Vitamin A55 mcg

Vitamin E2.2 mg

Vitamin K16 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.4 mg

Folate73 mcg

Choline38 mg

Caffeine0 mg

Water313 g

As published

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

Uncooked Tomato Catsup.— Peel and chop a peck of ripe tomatoes and hang in bag, to drain for 34 hours. Add to the drained tomato four bunches of celery (chopped fine) and one large cupful of chopped onion. Mix the three vegetables thoroughly and then add one-fourth cup of salt ; one-fourth cup sugar; two tablespoonfuls mustard seed; two tablespoon- fuls ground cinnamon ; one teaspoonful ground allspice, and two large red peppers

Cook this with the app: pantry check, scaling, and the assistant.