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Tomato Catsup No. 2
From Original White House Cookbook, 1887
Serves 16
A valuable Southern recipe.
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
37Calories
2 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein1.5 g
Carbohydrates7 g
Fiber2 g
Sugars4.8 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium8.5 mg
Potassium363 mg
Calcium19 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A66 mcg
Vitamin E0.9 mg
Vitamin K12 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
Water155 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 111. The excerpt below is the record exactly as published.
OMATO CATSUP. No. 2. Cook one gallon of choice ripe tomatoes; strain them, and cook again until they become quite thick. About fifteen minutes before taking up put into them a small level teaspoonful of cayenne pepper, one table- spoonful of mustard seed, half a tablespoonful of whole cloves, one table- spoonful of whole allspice, all tied in a thin muslin bag. At the same time, add one heaping tablespoonful of sugar, and one teacupful of best Whs. PKf.SIOtNT tt,\RRI‘>ON «» (tt « ♦ SAUCES AND DRESSINGS— CATSUPS. 169 vinegar and salt to suit the taste
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