Barberry Catsup

Ingredients

• three quarts of barberries
• three copfnlt of water
• four quarts of cranberries
• a cupful of raisins
• a large quince
• four small onions
• half a cupful of vinegar
• one-fourth of a cupful of salt
• two pupfuls of brown sugar
• a dessertspoonful of ground cloves
• a dessertspoonful of ground allspice
• two tablespoonfuls of black pepper
• two tablespoonfuls of celery seed
• one teaspoonful of cayenne
• one teaspoonful of cinnamon
• one teaspoonful of ginger
• a grated nutmeg

Method

1. 1

   Stew three quarts of barberries with three copfnlt of water till well cooked, then strain through a sieve.

2. 2

   In a separate saucepan stew four quarts of cranberries, a cupful of raisins, a large quince sliced, four small onions minced and a quart of water for half an hour, then pass through a sieve; mix with the barberry juice and add half a cupful of vinegar, one-fourth of a cupful of salt, two cupfuls of brown sugar, a dessertspoonful each of ground cloves and ground allspice, two tablespoonfuls each of black pepper and celery seed, one teaspoonful of cayenne, cinnamon and ginger and a grated nutmeg.

3. 3

   Let the whole boil one minute.

4. 4

   If too thick add vinegar or water.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 134. The excerpt below is the record exactly as published.

Barberry Catsap. — Stew three quarts of barberries with three copfnlt of water till well cooked, then strain through a sieve. In a separate saucepan stew four quarts of cranberries, a cupful of raisins, a large quince sliced, four smai! onions minced and a quart of water for half an hour, then pass thrnugh a sieve; mix with the barberry juice and add half a cupful of vinegar, one-fourth of a cupful of salt, two pupfuls of brown sugar, a dessertspoonful each of ground cloves and ground all- spice, two tablespoon fuls each' of olack pf^^ and celery seed, one teaspoonful of cayenne, cinnamon and ginger j^d a grated nutmeg

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