vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Catsup
From The complete cook book, 1900
Serves 20
Spices must be pounded and tied in muslin bags.
Presented as published in 1900. 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
62Calories
2 gProtein
11 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories62 kcal
Protein2 g
Carbohydrates11 g
Fiber2.5 g
Sugars4.1 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium557 mg
Potassium178 mg
Calcium39 mg
Iron0.8 mg
Magnesium26 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C7.7 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline10 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 140. The excerpt below is the record exactly as published.
TOMATO CATSUP. One-half bushel of ripe tomatoes. Boil a half- hour and strain through a sieve, mashing well the pulp. Eetum to a porcelain kettle with one ounce of salt, one ounce of mace, one-half ounce of cloves, one teaspoonful of black pepper, one teaspoonful of red pepper and four tablespoonfuls of ground mustard and one dozen medium-sized onions
Cook this with the app: pantry check, scaling, and the assistant.