Tomato Catsup

Name: Tomato Catsup
Ingredients: 1 gallon of ripe tomatoes; y^ pint of sugar; ^ pint cider vinegar; i tablespoonful salt; i teaspoonful cloves; i of allspice; % teaspoonful cayenne pepper

From Machias Cook Book, 1899

Presented as published in 1899. 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

1269Calories

21 gProtein

299 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories1269 kcal

Protein21 g

Carbohydrates299 g

Fiber30 g

Sugars265 g

Total Fat6.1 g

Saturated Fat0.8 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol0 mg

Sodium7141 mg

Potassium5899 mg

Calcium292 mg

Iron7.6 mg

Magnesium285 mg

Phosphorus599 mg

Zinc4.3 mg

Copper1.5 mg

Manganese4.7 mg

Vitamin D0 mcg

Vitamin C328 mg

Vitamin A1026 mcg

Vitamin E13 mg

Vitamin K192 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)14 mg

Folate360 mcg

Choline161 mg

Caffeine0 mg

Water2478 g

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 22. The excerpt below is the record exactly as published.

TOMATO CATSUP. Cut up I gallon of ripe tomatoes, put in a porcelain kettle ; and boil y^ pint of sugar, ^ pint cider vinegar, i tablespoonful salt, i teaspoonful cloves, i of allspice, % teaspoonful cayenne pepper

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