Tomato Catsup

Name: Tomato Catsup
Ingredients: four quarts of peeled ripe tomatoes; two coffee cups of vinegar; four cups of sugar; a salt spoon of cayenne; a teaspoon each of ground cloves; a teaspoon each of ginger; a teaspoon each of allspice; a teaspoon each of pepper; a teaspoon each of mustard; one teaspoon of salt when first put over

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Can tightly while hot.

Presented as published in 1895. 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

3206Calories

1 gProtein

807 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories3206 kcal

Protein0.8 g

Carbohydrates807 g

Fiber2.1 g

Sugars803 g

Total Fat3.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium2419 mg

Potassium122 mg

Calcium81 mg

Iron1.3 mg

Magnesium24 mg

Phosphorus34 mg

Zinc0.3 mg

Copper0.1 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A1.6 mcg

Vitamin E0.2 mg

Vitamin K7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate2.4 mcg

Choline1.8 mg

Caffeine0 mg

Water461 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 91. The excerpt below is the record exactly as published.

Tomato Catsup. Put over in a porcelain kettle four quarts of peeled ripe tomatoes. Cook for half an hour till all is soft, then rub through a wire sieve. Return the juice to kettle; add two coffee cups of vinegar, four cups of sugar, a salt spoon of cayenne, a teaspoon each of ground cloves, ginger, allspice, pepper and mustard, one teaspoon of salt when first put over

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