Recipe Manuscript

Tomato Catsup

Name: Tomato Catsup
Prep time: PTPT20M
Cook time: PTPT4H
Yield: 16
Cuisine: European
Ingredients: 4 kg ripe tomatoes; 60 ml fine salt; 45 ml ground mustard powder; 30 ml ground black pepper; 15 ml ground allspice; 7 ml ground cloves; 7 ml ground cayenne pepper; 475 ml white wine vinegar (or substitute apple cider vinegar)

"Tomato Ketchup"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European American Intermediate Other

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Tomato Catsup

"Man vælger gode, modne Tomater. De kastes i kogende Vand og gnides gjennem en grov Sigte for at befries fra Skindet og Kjærnerne; dernæst føies til hver Gallon, efter at den er bleven kold, 4 Spiseskefulde Salt, 3 do. malet Sennep, 2 do. sort Peber, 1 do. Allehaande, ½ do Nelliker, ½ do. Cajenne Peber og 1 Pint hvid Vin, eller Cider-Eddike; det koger sagte i 4 Timer, kommes paa Flasker og proppes godt."

English Translation

"Tomato Ketchup. Choose good, ripe tomatoes. Throw them into boiling water and rub them through a coarse sieve to remove skins and seeds; then, for each gallon (after it has cooled), add 4 tablespoons salt, 3 tablespoons ground mustard, 2 tablespoons black pepper, 1 tablespoon allspice, ½ tablespoon cloves, ½ tablespoon cayenne pepper, and 1 pint white wine or cider vinegar. Let it simmer for 4 hours, bottle it, and cork well."

Note on the Original Text

The recipe is written in a practical, direct style typical of late nineteenth-century Scandinavian cookbooks, assuming some culinary experience from the reader. Measurements use large volumes (gallon, pint), and the use of terms like 'Spiseskefulde' (tablespoon) and 'do.' (ditto, for repeated words) is standard for the period. Spelling and terminology reflect Danish usage of the time—note such forms as 'Tomater' and 'Sennep.' The instructions are brief, focusing on method rather than precision, expecting the cook to fill in details from experience.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This tomato catsup recipe comes from an 1884 Danish-language cookbook published in Chicago, catering to Norwegian and Danish immigrants adapting to nineteenth-century American foodways. Catsup (or ketchup) in this period was more of a spiced, vinegary sauce, closer in spirit to English mushroom ketchups than modern tomato ketchup. The recipe captures the efforts of immigrants to recreate familiar flavors in the New World, using ingredients both new and old. The generous use of spice reflects the era's love for robust, preserving condiments, essential before modern refrigeration.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Home cooks of the late nineteenth century would use a large kettle or cauldron for simmering the catsup over a wood or coal stove. Tomatoes would be pressed through a coarse sieve or food mill—likely made of metal, sometimes with a wooden pestle. Bottling required sturdy glass bottles or jars—often recycled from other goods—and corks or stoppers. Cooks would rely on ladles, wooden spoons, and sometimes cloths for straining.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

4 hrs

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

8.8 lb ripe tomatoes
1/4 cup fine salt
3 tbsp ground mustard powder
2 tbsp ground black pepper
1 tbsp ground allspice
1 1/2 tsp ground cloves
1 1/2 tsp ground cayenne pepper
2 cups white wine vinegar (or substitute apple cider vinegar)

Instructions

Begin with ripe, flavorful tomatoes—about 8.8 pounds—for the best result.
Blanch the tomatoes briefly in boiling water, then peel and force them through a coarse sieve to remove skins and seeds.
Measure the strained pulp.
For every 1 US gallon (3.8 liters) of tomato pulp, stir in 4 tablespoons (1/4 cup) fine salt, 3 tablespoons ground mustard powder, 2 tablespoons ground black pepper, 1 tablespoon ground allspice, 1/2 tablespoon (1 1/2 teaspoons) ground cloves, 1/2 tablespoon (1 1/2 teaspoons) cayenne pepper, and 2 cups (1 pint) white wine vinegar (or cider vinegar).
Simmer gently for 4 hours, stirring occasionally to prevent sticking.
Pour hot catsup into sterilized bottles or jars, seal well, and store in a cool place.

Estimated Calories

30 per serving

Cooking Estimates

It takes about 20 minutes to prepare the tomatoes and ingredients, and then you simmer the mixture for 4 hours. This recipe makes about 2 liters of homemade catsup, which is typically around 16 servings. Each serving is estimated to have about 30 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.