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Tomato Catsup (No. 3)

Name: Tomato Catsup (No. 3)
Yield: 20 servings
Ingredients: One gallon of tomatoes; one pint of vinegar; six tablespoonfuls of salt; three tablespoonfuls of mustard seed; one teaspoonful of cayenne pepper; three tablespoonfuls of black pepper; one teaspoonful of cloves; the same of allspice

From Temperance cook book, 1887

Serves 20

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

38Calories

2 gProtein

6 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories38 kcal

Protein1.6 g

Carbohydrates6 g

Fiber2 g

Sugars3.3 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium2107 mg

Potassium314 mg

Calcium25 mg

Iron0.6 mg

Magnesium22 mg

Phosphorus45 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A53 mcg

Vitamin E0.8 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate21 mcg

Choline10 mg

Caffeine0 mg

Water136 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 32. The excerpt below is the record exactly as published.

TOMATO CATSUP. (No. 3.) One gallon of tomatoes thoroughly boiled and strained, one pint of vinegar, six tablespoonfuls of salt, three tablespoonfuls of mustard seed, ground fine, one teaspoonful of cayenne pepper, three tablespoonfuls of black pepper, one teaspoonful of cloves, and the same of allspice

Cook this with the app: pantry check, scaling, and the assistant.