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Tomato Catsup, No. 3

Name: Tomato Catsup, No. 3
Yield: 9 servings
Ingredients: One gallon of tomato juice; two pounds of sugar; seven table-spoonfuls of salt; four table-spoonfuls of black pepper; half a table-spoonful of allspice; three table-spoonfuls of mustard; half a pod of red pepper; and a little horse-radish

From Virginia Cookery-book, 1884

Serves 9

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

475Calories

4 gProtein

118 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories475 kcal

Protein4.3 g

Carbohydrates118 g

Fiber2.9 g

Sugars112 g

Total Fat1.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium6612 mg

Potassium1008 mg

Calcium68 mg

Iron2.2 mg

Magnesium57 mg

Phosphorus95 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C309 mg

Vitamin A102 mcg

Vitamin E1.5 mg

Vitamin K15 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3 mg

Folate89 mcg

Choline30 mg

Caffeine0 mg

Water418 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 59. The excerpt below is the record exactly as published.

Tomato Catsup, No. 3. One gallon of tomato juice, two pounds of sugar, seven table-spoonfuls of salt, four table-spoonfuls of black pep- per, half a table-spoonful of allspice, three table-spoonfuls of mustard, half a pod of red pepper, and a little horse- radis

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