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Tomato Catsup— Recipe for Making a Small Quantity
From The complete cook book, 1900
Serves 10
Store in a cool, dark closet or cellar.
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
82Calories
4 gProtein
14 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories82 kcal
Protein3.9 g
Carbohydrates14 g
Fiber4.5 g
Sugars6.6 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium2813 mg
Potassium685 mg
Calcium54 mg
Iron1.5 mg
Magnesium52 mg
Phosphorus108 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A101 mcg
Vitamin E1.6 mg
Vitamin K24 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate54 mcg
Choline22 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 10 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— EECIPE FOR MAKING A SMALL QUANTITY. Take a gallon of^ripe tomatoes, skin them by pouring boiling water over them; let them get cold, and put them in a stewpan with four tablespoonfuls of salt, and the same of ground black pepper, half a spoonful of ground allspice, and three spoonfuls of ground mustard. Throw in eight pods of red pepper
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