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Tomato Catsup (3)

Name: Tomato Catsup (3)
Yield: 20 servings
Ingredients: one grillon of tomatoes; one quart of sharp vinegar; four tablespoonfuls of fine salt; four of black pepper; one of allspice; three of mustard; eight pods of red pepper

From The hearthstone; or, Life at home, 1883

Serves 20

If a white scum rises in the necks of the bottles in a week or two, boil it a second time and add a little vinegar.

Presented as published in 1883. 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

10Calories

0 gProtein

2 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories10 kcal

Protein0.4 g

Carbohydrates2.2 g

Fiber0.7 g

Sugars0.2 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1428 mg

Potassium62 mg

Calcium12 mg

Iron0.3 mg

Magnesium5.8 mg

Phosphorus9.4 mg

Zinc0.1 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A3.1 mcg

Vitamin E0.1 mg

Vitamin K2.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate6.2 mcg

Choline0.6 mg

Caffeine0 mg

Water17 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 333. The excerpt below is the record exactly as published.

Tomato Catsup (3) — {Mrs. Reynolds' recipe). — The tomatoes should be perfectly ripe and sound ; scald and peel them ; to one grillon of tomatoes add one quart of sharp vinegar, four tablespoonfuls of fine salt, four of black pepper, one of allspice, whole, three of mus- tard and eight pods of red pepper

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