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Tomato Catsup
From Temperance cook book, 1887
Serves 24
The older it is, the better.
Presented as published in 1887. 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
40Calories
2 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein1.5 g
Carbohydrates5.9 g
Fiber2.2 g
Sugars2.8 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium1174 mg
Potassium272 mg
Calcium31 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A48 mcg
Vitamin E0.8 mg
Vitamin K9.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline9.3 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 150. The excerpt below is the record exactly as published.
TOMATO CATSUP. Boil and mash thoroughly, through a colander, your tomatoes, which must be ripe. To every gallon of tomatoes, add one quart of vinegar, two tablespoonfuls of black pepper, one of cayenne pepper, one of ground allspice, one of ground cloves, four of salt, four of mustard seed, two of ground cinnamon
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