Tomato Ketchup

Name: Tomato Ketchup
Ingredients: one bushel ripe tomatoes; five onions; one-half pint salt; one-quarter pound all-spice; two ounces cloves; two ounces cayenne pepper; two tablespoons black pepper; two quarts vinegar

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

This will fill twelve bottles.

Presented as published in 1894. 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

1334Calories

28 gProtein

235 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories1334 kcal

Protein28 g

Carbohydrates235 g

Fiber77 g

Sugars43 g

Total Fat28 g

Saturated Fat7.5 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat9.8 g

Omega-30.4 g

Cholesterol0 mg

Sodium112330 mg

Potassium4523 mg

Calcium1622 mg

Iron24 mg

Magnesium520 mg

Phosphorus698 mg

Zinc6 mg

Copper1.8 mg

Manganese43 mg

Vitamin D0 mcg

Vitamin C160 mg

Vitamin A1269 mcg

Vitamin E23 mg

Vitamin K161 mcg

Vitamin B62.9 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1 mg

Niacin (B3)11 mg

Folate278 mcg

Choline106 mg

Caffeine0 mg

Water2616 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 31. The excerpt below is the record exactly as published.

Tomato Ketchup. Take one bushel ripe tomatoes and five onions, boil until soft, squeeze through hair sieve, add one-half pint salt, one-quarter pound all- spice, two ounces cloves, two ounces cayenne pepper, two tablespoons black pepper, two quarts vinegar

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