OYSTER CATSUP.— Chop 1 quart of oysters^ put them in a
porcelain kettle with their liquor and 1 cup vinegar; bring to a boil,
skim off the scum as it rises, and boil 3 or 4 minutes; strain through
coarse flannel or a hair sieve, return the liquor to the fire and add 1
tablespoon salt, and 1 teaspoon each of mace and cayenne pepper;
boil 20 minutes, and bottle when cold, sealing it well.
548 CATSUPS AND SOYS
PEPPER CATSUP.— Take 50 pods of large, red, bell peppers,
seeds and all; add 1 x)int vinegar, and boil until you can pull
it through a sieve; then add to the pulp 1 pint vinegar, 2 tablepoons
each of sugar, cloves, mace, allspice, salt and onions, and boil all to
the jDroper consistency. Some cooks omit the spices.
TOMATO CATSUP. — Tomatoes for catsups are best gathered in
August, as they become acid and watery later on. Select good toma-
toes, scald and strain through a sieve; to each 2 quarts of the sifted
tomatoes, allow 2| tablespoons each of black pepper, salt and ground
mustard, 1 tablespoon of cloves✪ Grape Catsup, and 2 cups of vinegar; boil 3 hours
and bottle for use.
Tomato Catsup No. 2. — Take 1 bushel of tomatoes, 2 oz. salt, 1| oz.
ground black pepper, 1 oz. ground cinnamon, ^ oz. ground cloves, 3
tablespoons ground mustard. Skin and slice the tomatoes, stew
them until soft, rub through a sieve, and boil the pulp slowly until it
is about the consistency of apple butter; then add 1 quart of vinegar
to which has been added 1 cup of sugar and the above s^Dices; boil up
twice, bottle and seal.
WALNUT CATSUP.— Gather the nuts while they are young
and tender enough to pierce with a pin easily; mash them to a soft
pulp, and let them lie in salt water 2 weeks; drain
them, cover with boiling vinegar, mix and mash
them in it, and strain through a colander ; to each
quart of the juice add 3 tablespoons each of
pejDper and grated nutmeg, 2 tablespoons of
powdered cloves, 1 tablespoon of ginger✪ Walnut Catsup; boil 1
hour, and bottle when cold.
The Walnut is a native of Persia. In the south of
Europe it is quite largely consumed, being there considered
wholesome and nutritious. The unripe fruit, when the shell walnjt.
is soft, makes an excellent pickle. By boiling them in
syrup a delicate sweetmeat is prepared. The oil pressed
from the nut is sometimes used as a substitute for olive oil on the continent,
and it is the nut oil used in painting. The matter left after the oil is extracted
is nutritious for poultry or cattle. Grated walnuts are used in Spain for tarts and
other dishes.
SOYS.
CURRANT soy.- Take i gallon of currants and add 2 cups vin-
egar, 1 cup sugar (heaped), 1 tablespoon mace, the same of allspice,
1 teaspoon each of cinnamon and pepper; boil all together 1 hour,
bottle and seal.
Soy. — The genuine soy is made in Japan and China from the seeds of a plant
called Dolichos Soja; the seeds are similar to our kidney bean, but are black. The
Boy is made by boiling the seeds until soft, adding wheat or barley, allowing it to
ferment, and then adding an equal amount of salt. It becomes clearer with age.
CATSUPS AND SOYS 549
There are many stories of its adulteration, some of them unfortunately being too
true. It is much liked with fish. The term has now come, however, to be applied
to a kind of catsup.
GOOSEBERRY SOY.— Take 2 cups vinegar, 3 lbs. sugar, and 6
lbs. gooseberries✪ Gooseberry Soy; boil 30 minutest
Page 407 · 11 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
OYSTER CATSUP.— Chop 1 quart of oysters, put them in a porcelain kettle with their liquor and 1 cup vinegar; bring to a boil, skim off the scum as it rises, and boil 3 or 4 minutes; strain through coarse flannel or a hair sieve, return the liquor to the fire and add 1 tablespoon salt, and 1 teaspoon each of mace and cayenne pepper; boil 20 minutes, and bottle when cold, sealing it well.
PEPPER CATSUP.— Take 50 pods of large, red, bell peppers, seeds and all; add 1 pint vinegar, and boil until you can pull it through a sieve; then add to the pulp 1 pint vinegar, 2 tablepoons each of sugar, cloves, mace, allspice, salt and onions, and boil all to the proper consistency. Some cooks omit the spices.
TOMATO CATSUP. — Tomatoes for catsups are best gathered in August, as they become acid and watery later on. Select good tomatoes, scald and strain through a sieve; to each 2 quarts of the sifted tomatoes, allow 2| tablespoons each of black pepper, salt and ground mustard, 1 tablespoon of cloves, and 2 cups of vinegar; boil 3 hours and bottle for use.
Tomato Catsup No. 2. — Take 1 bushel of tomatoes, 2 oz. salt, 1| oz. ground black pepper, 1 oz. ground cinnamon, ^ oz. ground cloves, 3 tablespoons ground mustard. Skin and slice the tomatoes, stew them until soft, rub through a sieve, and boil the pulp slowly until it is about the consistency of apple butter; then add 1 quart of vinegar to which has been added 1 cup of sugar and the above spices; boil up twice, bottle and seal.
WALNUT CATSUP.— Gather the nuts while they are young and tender enough to pierce with a pin easily; mash them to a soft pulp, and let them lie in salt water 2 weeks; drain them, cover with boiling vinegar, mix and mash them in it, and strain through a colander ; to each quart of the juice add 3 tablespoons each of pepper and grated nutmeg, 2 tablespoons of powdered cloves, 1 tablespoon of ginger; boil 1 hour, and bottle when cold.
The Walnut is a native of Persia. In the south of Europe it is quite largely consumed, being there considered wholesome and nutritious. The unripe fruit, when the shell walnut.
is soft, makes an excellent pickle. By boiling them in syrup a delicate sweetmeat is prepared. The oil pressed
from the nut is sometimes used as a substitute for olive oil on the continent, and it is the nut oil used in painting. The matter left after the oil is extracted is nutritious for poultry or cattle. Grated walnuts are used in Spain for tarts and other dishes.
SOYS. CURRANT soy.- Take i gallon of currants and add 2 cups vinegar, 1 cup sugar (heaped), 1 tablespoon mace, the same of allspice, 1 teaspoon each of cinnamon and pepper; boil all together 1 hour, bottle and seal.
Soy. — The genuine soy is made in Japan and China from the seeds of a plant called Dolichos Soja; the seeds are similar to our kidney bean, but are black. The Boy is made by boiling the seeds until soft, adding wheat or barley, allowing it to ferment, and then adding an equal amount of salt. It becomes clearer with age.
There are many stories of its adulteration, some of them unfortunately being too true. It is much liked with fish. The term has now come, however, to be applied to a kind of catsup.
GOOSEBERRY SOY.— Take 2 cups vinegar, 3 lbs. sugar, and 6 lbs. gooseberries; boil 30 minutes
Records on this page
Currant SoyRipe Tomato SoyGrape CatsupLemon CatsupPepper CatsupPlum SoyOyster CatsupGreen Tomato SoyGrape SoyWalnut CatsupGooseberry Soy