Tomato Catsup

Name: Tomato Catsup
Ingredients: Boil I bushel of tomatoes until soft; put thetn through a fine wire sieve, add 2 quarts of vinegar; i pint of salt; 2 tablespoonfuls of cloves; i^ pound of allspice; 2 ounces of cayenne pepper; 3 tablespoonfuls of black pepper; 3 quarts of onions boiled soft enough to rub through a sieve; 5 heads of garlic, skinned and separated

From Delicate dishes, 1896

Mrs. George H. Cook

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

3549Calories

90 gProtein

800 gCarbs

74 gFat

Full nutrition (34 nutrients)

Calories3549 kcal

Protein90 g

Carbohydrates800 g

Fiber213 g

Sugars92 g

Total Fat74 g

Saturated Fat21 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat22 g

Omega-30.1 g

Cholesterol0 mg

Sodium224685 mg

Potassium11798 mg

Calcium5463 mg

Iron63 mg

Magnesium1304 mg

Phosphorus1644 mg

Zinc13 mg

Copper5.4 mg

Manganese36 mg

Vitamin D0 mcg

Vitamin C494 mg

Vitamin A1420 mcg

Vitamin E19 mg

Vitamin K115 mcg

Vitamin B65.3 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.6 mg

Niacin (B3)28 mg

Folate695 mcg

Choline162 mg

Caffeine0 mg

Water3861 g

As published

This recipe was extracted from Delicate dishes (1896), page 54. The excerpt below is the record exactly as published.

TOMATO CATSUP. Boil I bushel of tomatoes until soft, put thetn through a fine wire sieve, add 2 quarts of vinegar, i pint of salt, 2 tablespoonfuls of cloves, i^ pound of allspice, 2 ounces of cayenne pepper, 3 tablespoonfuls of black pepper, 3 quarts of onions boiled soft enough to rub through a sieve, 5 heads of garlic, skinned and separated

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