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Tomato Catsup
From Dora's cook book, 1888
Serves 20
Presented as published in 1888. 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
55Calories
1 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories55 kcal
Protein1.2 g
Carbohydrates9.9 g
Fiber3.7 g
Sugars0.3 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium2115 mg
Potassium180 mg
Calcium88 mg
Iron1.3 mg
Magnesium26 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A5.9 mcg
Vitamin E0.3 mg
Vitamin K14 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.6 mcg
Choline2.1 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 26. The excerpt below is the record exactly as published.
TOMATO CATSUP. One peck of tomatoes, quarter pound pepper, quarter pound allspice, quarter pound white mustard seed, two ounces cloves, six tablespoonfuls salt, half-gallon vinegar
Cook this with the app: pantry check, scaling, and the assistant.