Tomato Catsup

Name: Tomato Catsup
Ingredients: 1 peck tomatoes; 1/2 lb. pepper; 1/2 lb. allspice; 1/2 lb. white mustard-seed; 2 ounces of cloves; 6 spoonfuls salt; half gallon vinegar

From The New York receipt book, 1882

Presented as published in 1882. 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

1687Calories

42 gProtein

351 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1687 kcal

Protein42 g

Carbohydrates351 g

Fiber127 g

Sugars6.7 g

Total Fat35 g

Saturated Fat11 g

Monounsaturated Fat4 g

Polyunsaturated Fat9.8 g

Omega-30.7 g

Cholesterol0 mg

Sodium42418 mg

Potassium6285 mg

Calcium3015 mg

Iron46 mg

Magnesium874 mg

Phosphorus779 mg

Zinc6.8 mg

Copper4.7 mg

Manganese71 mg

Vitamin D0 mcg

Vitamin C105 mg

Vitamin A177 mcg

Vitamin E8 mg

Vitamin K462 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)11 mg

Folate152 mcg

Choline55 mg

Caffeine0 mg

Water1979 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 16. The excerpt below is the record exactly as published.

Tomato Catsup — Take 1 peck tomatoes, K lb. pepper, M lb. allspice, % lb. white mustard-seed, 2 ounces of cloves, 6 spoonfuls salt, half gallon vinegar

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