Apple Catsup
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 311. The excerpt below is the record exactly as published.
APPLE CATSUP Sour apples 1 teaspoon mustard 1 cup sugar 2 teaspoons cinnamon 1 teaspoon pepper 1 tablespoon salt 1 teaspoon cloves 2 onions, finely chopped 2 cups cider vinegar Wipe, quarter, pare, and core apples. Cover with boiling water, bring to boiling point, and simmer until soft, when nearly all the water should be evaporated; then rub through a sieve (to make 1 quart pulp
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