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Tomato Catsup
From Cooking for profit, 1886
Serves 20
Known to be good.
Presented as published in 1886. 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
47Calories
1 gProtein
9 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein1.2 g
Carbohydrates8.9 g
Fiber2.8 g
Sugars1 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium5613 mg
Potassium138 mg
Calcium60 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A32 mcg
Vitamin E0.7 mg
Vitamin K6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.1 mcg
Choline3 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 323. The excerpt below is the record exactly as published.
Tomato Catsup for the^ lady. Land* Known to be good. j^ bushel tomatoes. 3 ounces allspice. 2 ounces cloves. I ounce cayenne. I tablespoon black pepper. 1 cup salt. 2 heads garlic. 2 large onions. I quart vinegar
Cook this with the app: pantry check, scaling, and the assistant.