Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 1/2 gal
- 1 1/2 allspice
- one half
- two thirds
- two small heads of garlic
- vinegar
- salt
Directions
_Contributed by Mrs. C. W. Dailey, Elkins, W. Va._
One bu. ripe tomatoes, ½ gal. vinegar, ½ lb. of sugar, ½ pt. salt, 1½ oz. black pepper, 1½ allspice, 2 oz. mustard, 1 oz. ginger, ½ oz. cloves, ⅛ oz. cayenne, a little alcohol. Boil tomatoes gently ½ hour, then press through colander to remove skins and cores. Return liquid to porcelain lined kettle, and boil down one half. Add vinegar, sugar, salt and spices and boil down two thirds; catsup is not so dark if boiled down to two thirds, after adding vinegar alone, then sugar, salt and spices, letting it come to a boil, then removing from fire. Two small heads of garlic or a small onion chopped fine and added with spices is sometimes an addition. Bottle when perfectly cold, pouring a little alcohol in the top of each bottle. Cork and seal.--From National Cook Book of Philadelphia, which is, I understand, out of print.