vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free

Tomato Catsup

Name: Tomato Catsup
Yield: 20 servings
Ingredients: one gallon of the tomato; one pint of vinegar; two tablespoonfuls of salt; two tablespoonfuls of mustard; one of allspice; one of cinnamon; one teaspoonful of black pepper; one of ground cloves; one red pepper pod without seeds

From The century cook book, 1894

Serves 20

Presented as published in 1894. 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

32Calories

1 gProtein

6 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories32 kcal

Protein1.3 g

Carbohydrates6 g

Fiber1.9 g

Sugars3.2 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium725 mg

Potassium307 mg

Calcium23 mg

Iron0.5 mg

Magnesium16 mg

Phosphorus34 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A51 mcg

Vitamin E0.7 mg

Vitamin K9.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate19 mcg

Choline8.1 mg

Caffeine0 mg

Water137 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 95. The excerpt below is the record exactly as published.

Tomato Catsup. Scald and peel ripe ^omatoes, cook until soft, and press through a sieve. To one gallon of the tomato add one pint of vinegar, two tablespoonfuls of salt, two tablespoonfuls of mustard, one of allspice, one of cinnamon, one teaspoonful of black pepper, one of ground cloves, and one red pepper pod without seeds

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