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Tomato Catsup
From Boston Cooking-School cook book, 1896
Serves 20
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
142Calories
2 gProtein
30 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories142 kcal
Protein2.2 g
Carbohydrates30 g
Fiber3.4 g
Sugars26 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium2814 mg
Potassium580 mg
Calcium41 mg
Iron0.8 mg
Magnesium29 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A107 mcg
Vitamin E1.4 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate36 mcg
Choline16 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 311. The excerpt below is the record exactly as published.
TOMATO CATSUP 8 quarts ripe tomatoes 1 tablespoon mace Y cup salt 1 tablespoon celery seed 2 cups sugar 2 tablespoons cinnamon 1 tablespoon cayenne 2 quarts vinegar
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