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Tomato Ketchup

Name: Tomato Ketchup
Yield: 12 servings
Ingredients: Twelve ripe tomatoes; two large onions; four green peppers, chopped fine; two tablespoonfuls of salt; two of brown sugar; two of ginger; one of cinnamon; one of mustard; a nutmeg, grated; four cupfuls of vinegar

From Miss Parloa's new cook book and marketing guide, 1880

Serves 12

Presented as published in 1880. 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

59Calories

1 gProtein

10 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories59 kcal

Protein1.5 g

Carbohydrates10 g

Fiber2.4 g

Sugars6.6 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium1191 mg

Potassium343 mg

Calcium33 mg

Iron0.5 mg

Magnesium19 mg

Phosphorus42 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A52 mcg

Vitamin E0.7 mg

Vitamin K10 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate24 mcg

Choline10 mg

Caffeine0 mg

Water216 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 171. The excerpt below is the record exactly as published.

Tomato Ketchup: Twelve ripe tomatoes, peeled ; two large onions, four green peppers, chopped fine ; two table -spoonfuls of salt, two of brown sugar, two of ginger, one of cinnamon, one of mustard, a nutmeg, grated ; four cupfuls of vinegar

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