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Tomato Ketchup, No. 2
From Miss Parloa's new cook book and marketing guide, 1880
Serves 16
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
75Calories
2 gProtein
10 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein1.8 g
Carbohydrates10 g
Fiber2.6 g
Sugars4.3 g
Total Fat2 g
Saturated Fat1.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium898 mg
Potassium425 mg
Calcium44 mg
Iron1.5 mg
Magnesium29 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A37 mcg
Vitamin E0.9 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate23 mcg
Choline11 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 16 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, No. 2. Skin the tomatoes, and cook them well. Press them through a sieve, and to each five pints add three pints of good cider vinegar. Boil slowly a long while (about two hours), until it begins to thicken; then add one table- spoonful of ground clove, one of allspice, one of cinnamon and one of pepper, and three grated nutmegs. Boil until very thick (between six and eight hours), and add two table-spoonfuls of fine sal
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