Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- eight cloves of garlic
- four tablespoons salt
- three tablespoons black pepper
- three tablespoons ground mustard
- one tablespoon ground cloves
- three pints vinegar
- one-half pound sugar
- one bushel tomatoes
- six red peppers cut in pieces
- one table- spoon ground cinnamon
- salt
- vinegar
Directions
PRAGUE CHAPTER BOOK OF RECIPES 109
CATSUP — One bushel tomatoes, sixteen large onions, eight cloves of garlic, six red peppers cut in pieces, four tablespoons salt, three tablespoons black pepper, three tablespoons ground mustard, one table- spoon ground cinnamon, one tablespoon ground cloves, three pints vinegar, one-half pound sugar. Boil tomatoes, onions, peppers and garlic about two hours. Let stand over night. Strain through a large sieve. Let come to a boil, add spices and salt. Boil slowly until thick. Just before removing from fire add the sugar and vinegar.