Tomato Catsup No. 1

Name: Tomato Catsup No. 1
Ingredients: a half-bushel tomatoes; one tablespoonful of ginger; one-half tablespoonful of cloves; two of cinnamon; one of mace; one teaspoonful mustard; one-half teaspoonful red pepper; two-thirds teacup of salt; one pint of cider-vinegar

From The universal cookery book, 1887

No specific notes provided.

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

110Calories

1 gProtein

24 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories110 kcal

Protein1.5 g

Carbohydrates24 g

Fiber3.7 g

Sugars15 g

Total Fat2.5 g

Saturated Fat0.7 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium75009 mg

Potassium309 mg

Calcium91 mg

Iron2.1 mg

Magnesium39 mg

Phosphorus42 mg

Zinc0.6 mg

Copper0.3 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A28 mcg

Vitamin E0.7 mg

Vitamin K9.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate17 mcg

Choline8.2 mg

Caffeine0 mg

Water70 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 45. The excerpt below is the record exactly as published.

Tomato Catsup. No. x. Take a half-bushel tomatoes, and peel, steam, and strain them ; then boil down, and add one tablespoon- ful o-inger, one-half tablespoonful of cloves, two of cinnamon, one of mace, one teaspoonful mustard, one- half teaspoonful red pepper, two-thirds teacup of salt, and one pint of cider-vinegar

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