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Tomato Catsup, No. 1
From Virginia Cookery-book, 1884
Serves 16
Sugar can be added or omitted as desired.
Presented as published in 1884. 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
52Calories
2 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories52 kcal
Protein1.8 g
Carbohydrates8.2 g
Fiber2.5 g
Sugars4 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium376 mg
Calcium28 mg
Iron0.7 mg
Magnesium22 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A63 mcg
Vitamin E0.9 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate24 mcg
Choline11 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 58. The excerpt below is the record exactly as published.
Tomato Catsup, No. 1. Boil the tomatoes well, seasoning them to taste with salt ; strain them through a sieve ; to every gallon of liquor put one quart of vinegar, two table-spoonfuls of mustard, half an ounce of cloves, half an ounce of mace, half an ounce of red pepper, twelve cloves of garlic, or their equivalent in onion, and half an ounce of ginger
Cook this with the app: pantry check, scaling, and the assistant.