Catsup

Ingredients

• 1 peck ripe tomatoes
• 10 large onions, chopped
• 2 tablespoons mustard
• 1 cup vinegar
• 2 cups sugar
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon red pepper

Method

1. 1

   Combine all ingredients in a pot, boil down, and bottle.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 43. The excerpt below is the record exactly as published.

Catsup. 1 peck ripe tomatoes, 4 large onions, 4 tablespoons mixed spices, put in bag, 14 teaspoon red pepper, 14 pint vinegar, 1% cups brown sugar, 2 tablespoons salt, garlic. Boil down and strain and boil down and bottle. . : LOISE OCKEY., Chili Sauce. 1 cup chopped celery, 3 tablespoons salt, 2 cups chopped onion, 3 pints vinegar, 12 large tomatoes, 3 cups sugar, 3 tablespoons cornstarch, 14, teaspoon red pepper. Boil celery, salt, onion and vinegar for 30 minutes. Add sugar and tomatoes and boil. Make a paste of cornstarch and water and add to mixture. Boil 5 minutes after cornstarch is added. ‘ MRS. R. M. MAGRAW, Hiawatha. CARBON COUNTY COOK BOOK yer Tomato Relish. 1 peck ripe tomatoes, chop and drain; 9 onions chopped, 2 ounces celery chopped, 3 red peppers, 2 pounds brown sugar, 2 ounces white mustard seed, 14 cup salt, 2 quarts cider vinegar. Mix all together and bottle. MRS. OTTE, Logan. Pickles. 1 gallon vinegar, one-third cup mustard, 14 cup salt, pinch of alum. Wash fresh cucumbers and put all together in a jar and let cure. . MRS. LILLY WOLFD. Mustard Pickles. 4 quarts small green cucumbers, 1 quart white onions. Cut cucumbers in slices and cover with 1 pint salt and 2 gallons water. Let stand 24 hours, drain. Mix 6 tablespoons mustard, 1 tablespoon tumeric, 1 cup flour, wet with vniegar to smooth paste. Add 1 cup sugar and 2 quarts vinegar. Heat and when boiling hot add pickles, boil 10 minutes, seal in jars. MRS. J. F. SAUER. Ripe Tomato Relish. 1 peck ripe tomatoes, peeled, chopped and drained: 9 large onions, 2 bunches celery, 3 red peppers, 2 oz. mustard seed, 2 pounds brown sugar, 14 cup salt (small), 2 cups cider vinegar. Chop celery, onions and peppers, mix all together and put in jars. : MRS. THOMAS FOUTS. Pickled Cherries. Cut half stem from black cherries, fill bot- tle with cherries; fill bottle with dilute vinegar, add 14 teaspoon. salt, screw lid on tightly. GOLDIB FAUX. Black Catsup. 1 gallon tomatoes, 1 tablespoon pepper, 1 table- spoon salt, 1 tablespoon mustard, 1 teaspoon red pepper, 1 pint vinegar, 2 tablespoons cloves, 2 tablespoons allspice. Stew toma- toes well and put through colander, put in ingredients and boil 20 minutes. Seal in bottles. MRS. SUSIE ALLDEREDGE. Catsup. 1 peck ripe tomatoes, 10 large onions, chopped, 2 tablespoons mustard, 1 cup vinegar, 2 cups sugar, 2 tablespoons salt, 1 tablespoon black pepper, 1 tablespoon red pepper

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