Apple Catsup

Ingredients

• each qt pulp
• 1 cup sugar
• 1 teasp salt
• 1 teasp pepper
• 1 teasp cloves
• 1 teasp ground mustard
• 2 teasp cinnamon
• 2 onions, chopped fine
• 1 pt vinegar

Method

1. 1

   Boil one hour, bottle, cork and seal while hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 181. The excerpt below is the record exactly as published.

Apple Catsup j Pare, core and quarter apples and stew in a very little water \ until tender. Rub through a sieve and to each qt pulp ! add 1 cup sugar, 1 teasp each salt, pepper, cloves, ground ■ mustard, 2 teasp cinnamon, 2 onions, chopped fine, and 1 pt i vinegar. Boil one hour, bottle, cork and seal while hot. — ! [Mrs. H. A. B., Mont. ■ Crabapple Catsup ] Stem and wash crabapples, stew until tender, using no i more water than necessary, then rub through a sieve and to \ each gal pulp add 1 qt vinegar, 1 tablesp each salt and black j pepper, 2 teasp mustard, 1 teasp each allspice and cloves and i pinch red pepper. Boil gently 1 hour, bottle, cork and ! seal while hot. — [Mrs. C. C. W., Mich. Cherry Catsup i To 2 qts chopped, stoned cherries, add 2 cups each sugar j and vinegar, ^2 teasp ground cloves and 1 tablesp ground ; cinnamon. Boil 15 minutes, set the kettle away until the next day, then boil 15 minutes longer and can while hot, or i bottle, cork and seal. — [C. T. D., Mo. I Currant Catsup \ Stem 2 qts ripe, red currants, and boil about 10 minutes with y2 pt water. Strain through colander and add y2 pt best j vinegar, 1 lb brown sugar, and 1 tablesp each mace, ground j cloves and cinnamon. Bottle, cork and seal while hot. — j [Mrs. J. A. W.. Mo. ] ( Green Grape Catsup ! Stem green grapes, wash and cook until soft, with just j enough water to keep from burning, then strain out the skins and seeds through a colander. Weigh the strained ) pulp and allow 2 cups brown sugar to 2^/^ lbs pulp, 1 cup \ vinegar and 2 level teasp each salt, pepper, cloves, cinnamon I and allspice. Cook slowly until it begins to thicken, then i bottle and seal. The spices can be put in a cheesecloth bag, ; if one is particular about the color of the catsup. — [Mrs. ] E. R. R., Me. ; Ripe Grape Catsup ! Stew 5 lbs grapes, stemmed and washed, until they are soft i enough to rub through a colander, leaving out skins and seeds. | To the strained pulp add 1 pt vinegar, 2 lbs sugar, 1 tablesp : each pepper, allspice, cloves and cinnamon, and i/^ teasp salt

Cook this with the app: pantry check, scaling, and the assistant.