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Tomato Catsup

Name: Tomato Catsup
Yield: 16 servings
Ingredients: Select good ripe tomatoes; four tablespoons of salt; three of ground mustard; two of black pepper; one of ground allspice; one-half of cloves; one-half of cayenne pepper; one pint of white wine or cider vinegar

From The new home cook book, 1896

Serves 16

Presented as published in 1896. 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

2 gProtein

8 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories47 kcal

Protein2.3 g

Carbohydrates7.8 g

Fiber2.6 g

Sugars4.2 g

Total Fat1.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium1759 mg

Potassium398 mg

Calcium32 mg

Iron0.9 mg

Magnesium31 mg

Phosphorus64 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A67 mcg

Vitamin E1 mg

Vitamin K14 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.1 mg

Folate28 mcg

Choline14 mg

Caffeine0 mg

Water141 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The new home cook book (1896), page 58. The excerpt below is the record exactly as published.

TOMATO CATSUP. Mrs. Monroe Heath. Select good ripe tomatoes, scald and strain through a coarse sieve to remove seeds and skins ; then add to earh gallon when cold, four tablespoons of salt, three of ground mustard, two of black pepper, one of ground allspice, one-half of cloves, one-half of cayenne pepper, and one pint of white wine or cider vinegar

Cook this with the app: pantry check, scaling, and the assistant.