Tomato Catchup
From The easiest way in housekeeping and cooking, 1881
A pint of brandy can be added ten minutes before finishing for improved flavor.
Presented as published in 1881. 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
4604Calories
16 gProtein
1049 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories4604 kcal
Protein16 g
Carbohydrates1049 g
Fiber70 g
Sugars883 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol0 mg
Sodium112427 mg
Potassium3075 mg
Calcium2301 mg
Iron32 mg
Magnesium413 mg
Phosphorus380 mg
Zinc5 mg
Copper3.4 mg
Manganese16 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A360 mcg
Vitamin E5.5 mg
Vitamin K29 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.6 mg
Folate123 mcg
Choline34 mg
Caffeine0 mg
Water1846 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 128. The excerpt below is the record exactly as published.
two quarts of best vinegar ; one cup of salt ; two pounds of brown sugar ; half an ounce of cayenne pepper ; three ounces each of powdered allspice and mace ; two ounces of powdered cinnamon ; three ounces of celery-seed
Cook this with the app: pantry check, scaling, and the assistant.