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Tomato Catsup
From The New century cook book, 1899
Serves 20
Mrs. T. B. Ackers
Presented as published in 1899. 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
22Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.3 g
Carbohydrates3.2 g
Fiber1.3 g
Sugars0.4 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium5610 mg
Potassium94 mg
Calcium30 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A3.1 mcg
Vitamin E0.3 mg
Vitamin K6.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline1.6 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The New century cook book (1899), page 49. The excerpt below is the record exactly as published.
Tomato Catsup, as my mother makes it. One-half bushel ripe tomatoes, one tablespoon ginger, one tablespoon ground cloves, two teaspoons cinnamon, one-half teaspoon red pepper, one teaspoon mustard, two-thirds tea-cup salt, one-half tea-cup sugar, one pint cider vinegar, a few onions chopped fine and tied in a cloth. Boil tomatoes until tender; put them through colander; add spices and simmer three or four hours. Mrs. A. O. McLain. Tomato Catsup. Boil tomatoes until thoroughly cooked, put through a sieve, and add to every gallon of juice, one pint vinegar, one cup sugar, one teaspoon each salt, cinnamon, mustard, ginger and cayenne pepper. Boil to required thickness. Mrs. A. G. Lane. French Mustard. One-half cup mustard, one-half cup vinegar, one teaspoon salt, one teaspoon flour, one tablespoon sugar. Mix, boil and stir until it thickens, then add four tablespoons vinegar and one well beaten egg. Tomato Catsup. One peck tomatoes, one-half cup of sugar, two cups of vine- gar, two teaspoons of cloves, two teaspoons of ginger, two tea- spoons of mustard, three teaspoons of salt, one-half teaspoon of red pepper. Boil about two hours or longer. Mrs. J. Q. Adams. Tomato Catsup. One bushel of tomatoes, one quart cider vinegar, two ounce whole cloves, four ounces whole allspice, three tablespoons ground black pepper, three teaspoons red pepper, one small half pint salt
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