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Tomato Catsup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 24
Presented as published in 1901. 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
120Calories
3 gProtein
26 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories120 kcal
Protein3.5 g
Carbohydrates26 g
Fiber5.8 g
Sugars18 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium76 mg
Potassium830 mg
Calcium72 mg
Iron1.7 mg
Magnesium51 mg
Phosphorus90 mg
Zinc0.7 mg
Copper0.3 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A127 mcg
Vitamin E1.9 mg
Vitamin K35 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate46 mcg
Choline21 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 69. The excerpt below is the record exactly as published.
Tomato Catsup. — Boil for half an hour three gallons of good ripe tomatoes. Strain through a sieve. Then put on and boil down to two gallons. While boiling add two ounces each of whole cloves, allspice I and cinnamon, and a quarter pound of black j pepper. When done take off, cool, add one- quarter pound mustard and half a pound of | sugar. Stir well, and put in a quart of best cider vinegar
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