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GREEN TOMATO CATSUP
Photo: Markus Spiske

GREEN TOMATO CATSUP

18 ingredients 4 steps internet_archive
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Estimated Nutrition (whole recipe, rough)

150
Calories
3g
Protein
2g
Fat
34g
Carbs

Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 11 portions →
Ingredient Portion assumed kcal
Sugar 1 tbsp (12.5g) granulated 49
Onion 1 medium (110g) 44
Tomato 1 medium (123g) 22
Chili 1 tsp (2.7g) 8
Clove 1 tsp ground (2g) 7
Black Pepper 1 tsp ground (2.3g) 6
Allspice 1 tsp ground (1.9g) 5
White Mustard 1 tsp (5g) yellow 3
Vinegar 1 tbsp (15ml) distilled 3
Mustard 1 tsp (5g) yellow 3
Salt 1 tsp (6g) 0
Seed not in our table 0
Cider not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • two gallons of tomatoes
  • three gills of white mustard seed
  • one gill of salt
  • one pound of brown sugar
  • one gallon of strong cider vinegar
  • one gallon of strained tomato pulp
  • five tea-spoonfuls of black mustard
  • six sliced onions
  • four table-spoonfula of salt
  • four pods red pepper
  • 26 catsup kecipes
  • mustard
  • pepper
  • cloves
  • salt
  • vinegar
  • black pepper
  • allspice

Directions

1

Two gallons of tomatoes, three gills of white mustard seed, five tea-spoonfuls of black mustard (ground), two of ground pepper, two of ground spice, two of ground cloves, one gill of salt, six sliced onions, one pound of brown sugar, one gallon of strong cider vinegar; put it all together; mix well and boil till a light color; put in turmeric and horse-radish to taste; if con- venient, a tin vessel is the best for the purpose. Put in jars and tie up while hot ; temper your jars with hot water for fear of bursting. — Mrs. F. Thomas.

2

TOMATO CATSUP

3

To one gallon of strained tomato pulp, put four table-spoonfula of salt, four of black pepper, two of allspice, four pods red pepper ; boil until quite thick ; vinegar to taste. Put allspice iu a muslin bag, or the catsup will be dark.

4

26 CATSUP KECIPES.

By Vehling, Joseph Dommers, 1879-1950. fmo · Recipe sourced from internet_archive

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