Tomato Catchup

Name: Tomato Catchup
Ingredients: one bushel of ripe tomatoes; two quarts of best vinegar; one cup of salt; two pounds of brown sugar; half an ounce of cayenne pepper; three ounces of powdered allspice; two ounces of powdered mace; two ounces of powdered cinnamon; three ounces of celery-seed

From The easiest way in housekeeping and cooking, 1881

Ensure to use a colander, not a sieve.

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

4491Calories

15 gProtein

1039 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories4491 kcal

Protein15 g

Carbohydrates1039 g

Fiber65 g

Sugars887 g

Total Fat29 g

Saturated Fat8.3 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat5.8 g

Omega-30 g

Cholesterol0 mg

Sodium112410 mg

Potassium3229 mg

Calcium2242 mg

Iron28 mg

Magnesium380 mg

Phosphorus378 mg

Zinc4.5 mg

Copper2.8 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C75 mg

Vitamin A399 mcg

Vitamin E6.2 mg

Vitamin K39 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.9 mg

Folate119 mcg

Choline42 mg

Caffeine0 mg

Water1957 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.

Tomato Catchup. Boil one bushel of ripe tomatoes, skins and all, and, when soft, strain through a colander. Be sure that it is a col- ander, and not a sieve, for reasons to be given. Add to this pulp 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.