Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- one gallon put six green peppers broken
- three tablespoonfuls of salt
- six common sized onions
- cloves
- allspice
- cinnamon
- mace
- salt
Directions
Take ripe tomatoes. Break and squeeze them with the hand into the kettle, and to one gallon put six green peppers broken, and six common sized onions, cut in quarters. Boil till it becomes soft and puffy, then press it through a sieve, and put it again over the fire, adding half a tablespoonful each of ground cloves, allspice, cinnamon and mace, and three tablespoonfuls of salt. Let it boil till a proper thick- ness, stirring it to prevent its burning. Heat the bottles, put the catsup in hot, and seal them.