Tomato Catsup

Name: Tomato Catsup
Ingredients: a peck of tomatoes; a tablespoonful of black pepper; pounded cloves; celery seed; 3oz. of mustard; loz. of salt; loz. of powdered mace

From The "Queen" cookery books: Pickles and Preserves, 1902

Presented as published in 1902. 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

256Calories

9 gProtein

31 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories256 kcal

Protein8.7 g

Carbohydrates31 g

Fiber13 g

Sugars4.5 g

Total Fat14 g

Saturated Fat3.2 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat2.5 g

Omega-30.4 g

Cholesterol0 mg

Sodium11978 mg

Potassium746 mg

Calcium311 mg

Iron9.8 mg

Magnesium146 mg

Phosphorus205 mg

Zinc2 mg

Copper1 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A67 mcg

Vitamin E1.1 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.9 mg

Folate47 mcg

Choline11 mg

Caffeine0 mg

Water188 g

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 57. The excerpt below is the record exactly as published.

Tomato Catsup. — Slit a peck of tomatoes, and boil them in an earthenware or enamelled pan, till the juice is extracted and the pulp dissolved. Then strain first through a colander, then through a hair sieve. Stir to this a tablespoonf ul each of black pepper, pounded cloves, and celery seed (tie these up in mus- lin,) and 3oz. of mustard

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