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Tomato Catsup
From The new practical housekeeping, 1890
Serves 10
This will keep for two years.
Presented as published in 1890. 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
205Calories
0 gProtein
51 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein0.3 g
Carbohydrates51 g
Fiber1.1 g
Sugars42 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1438 mg
Potassium75 mg
Calcium37 mg
Iron0.5 mg
Magnesium9 mg
Phosphorus9.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A3.9 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline5.1 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 89. The excerpt below is the record exactly as published.
Tomato Catsup, — Stew and strain four quarts unnared, sliced tomatoes, add two tablespoons each salt, mustard and black pepper and quarter tablespoon cavenne, more or less as liked, cup of brown sugar and pint vinegar. Boil to the consistency of cream, watching carefully to prevent burning, then set on back of stove and add half a tablespoon each of cinnamon and cloves and a pint of currant jel- ly
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