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Tomato Catsup (No. 2)
From The complete cook book, 1900
Serves 8
Store in small bottles in a cool, dark place.
Presented as published in 1900. 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
627Calories
4 gProtein
138 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein4.1 g
Carbohydrates138 g
Fiber10 g
Sugars112 g
Total Fat7.5 g
Saturated Fat1.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium14078 mg
Potassium739 mg
Calcium480 mg
Iron9.2 mg
Magnesium110 mg
Phosphorus119 mg
Zinc1.5 mg
Copper0.6 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A52 mcg
Vitamin E0.9 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate19 mcg
Choline8 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 141. The excerpt below is the record exactly as published.
TOMATO CATSUP (No. 2). Boil one bushel of ripe tomatoes, skins and all, and when soft strain through a colander to remove the skins only. Mix one cup of salt, two pounds of brown sugar, half an ounce of cayenne pepper, three ounces each of ground allspice, mace, and celery seed, two ounces of Erround cinnamon, and stir into the tomato. Add two 294 The Complete Cook Book. quarts of best cider vinegar
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