Catsup
From Statesmen's dishes; and how to cook them, 1890
This is especially appetizing for baked whitefish.
Presented as published in 1890. 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
500Calories
12 gProtein
96 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein12 g
Carbohydrates96 g
Fiber18 g
Sugars44 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium103 mg
Potassium1653 mg
Calcium262 mg
Iron2.6 mg
Magnesium116 mg
Phosphorus314 mg
Zinc1.8 mg
Copper0.5 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A51 mcg
Vitamin E1 mg
Vitamin K16 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate191 mcg
Choline65 mg
Caffeine0 mg
Water1379 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 23. The excerpt below is the record exactly as published.
CATSUP. BY MBS. JOHN H. REAGAN. (Wife of Senator from Texas.) pNE peck of ripe tomatoes, peeled and sliced. Add six good-sized onions, sliced fine. Lay in a jar first a layer of tomatoes, then a layer of onions ; add a little salt with each layer ; let stand over night, then boil well, stirring almost constantly. When done add one pint of vinegar and two garlics chopped fine ; add also red pepper, cinnamon, cloves, spice and ginger
Cook this with the app: pantry check, scaling, and the assistant.