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Tomato Catsup (4)
From The hearthstone; or, Life at home, 1883
Serves 20
If the corks are soaked in boiling water they will cork easier.
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
37Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein1.2 g
Carbohydrates6.5 g
Fiber1.9 g
Sugars3.3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1411 mg
Potassium339 mg
Calcium29 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A50 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate19 mcg
Choline8.2 mg
Caffeine0 mg
Water158 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 (4). — One gallon of ripe tomatoes with one quart of cider vinegar ; boil until quite soft ; then strain through a coarse iron sieve; add four tablespoonfuls of salt, two of cloves, four (heap- ing full) of allspice, one of red pepper
Cook this with the app: pantry check, scaling, and the assistant.