Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| 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 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 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-half gallon vinegar
- one pint of salt
- two ounces of cloves
- one quarter pound allspice
- one quart of ripe tomatoes
- one-quarter pound white mustard seed
- one ounce ground cloves
- one-quarter pound of ground mustard
- one cup of vinegar
- a handful of black pepper
- one bushel ripe tomatoes until perfectly soft
- one scant tablespoon red pepper
- one onion chopped fine
- one half
- one bushel ripe tomatoes
- four large onions
- four large red peppers
- three grated nutmegs
- one ounoe ground ginger
- vinegar
- salt
- cloves
- allspice
- cinnamon
- mace
- pepper
- black pepper
- mustard
Directions
Boil one bushel ripe tomatoes until perfectly soft (I always cut them into small piece*), squeeze them through a fine wire sieve (the flour sifter will answer), scrape all the pulp from the under side of the sieve (keeping out the seeds), add one-half gallon vinegar, one pint of salt, two ounces of cloves, one quarter pound allspice, a little cinnamon (just a few sticks), a lew blades of mace, one scant tablespoon red pepper, a handful of black pepper (whole), one onion chopped fine, or two, if you like the taste (or garlic, if you prefer it); add a little celery seed. Boil until reduced one half; take out the spice before bottling, as it gives the catsup a bitter taste if left in. Bottle when entirely cold. Put in uholc spices, because the ground makes the cat- sup very dark. Mrs. P. A. (■}. TOMATO SAUCE.
One quart of ripe tomatoes (fresh or canned) thoroughly cooked and highly seasoned, with butter, pepper, salt, cloves, allspice, and if you have it, parsley. When cooked, strain through a sieve, and just before using add a little flour w^t with cold water; boil once. A very nice sauce for chops or beef steak. Miss A. D.
TOMATO MUSTARD (FROM TORONTO).
One bushel ripe tomatoes, peeled, four large onions; boil two hours and strain through a colander; salt to suit taste. One-quarter pound white mustard seed (washed), four large red peppers. Tie in a mus- lin cloth one ounce ground cloves, three grated nutmegs, one ounoe ground ginger. Boil four or five hours until quite thick. When dune add one-quarter pound of ground mustard, mixed with one cup of vinegar. Bottle while hot in heated bottles.