Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
95
Calories
2g
Protein
1g
Fat
22g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 8 quarts (950 ml ) ripe tomatoes
- ½ cup (120 g ) white granulated sugar
- 2 tablespoons dry mustard
- 1 tablespoon ground allspice
- 2 cups cider vinegar
- 3 tablespoons salt
- 1 tablespoon black pepper
- 1 teaspoon ground cloves
Directions
1
Scald tomatoes, and press through a coarse sieve to remove seeds and skins. Let cool.
2
Measure out 1 gallon (3.8 litres ) of tomato pulp, and combine with the remaining ingredients. Let simmer slowly for 3 hours.
3
Pour hot ketchup into hot sterilized 1- pint jars and seal. Process for 15 minutes in boiling water bath.
Recipe sourced from
wikibooks