Catsup

Ingredients

• 8 Qts. ripe Tomatoes
• 2/3 C. Sugar
• 14 C. Vinegar
• % C. Salt
• ¢t C. Mustard
• 1 tsp. Black Pepper
• 2 Tb. Allspice
• 2 sticks Cinnamon

Method

1. 1

   Quarter tomatoes and cook until soft.

2. 2

   Run through the colander.

3. 3

   Combine vinegar, salt, mustard, and pepper, then stir in tomato juice.

4. 4

   Tie up allspice and cloves in a cheesecloth bag and place in tomato juice.

5. 5

   Simmer for 3 hours, or until mixture thickens.

6. 6

   Remove spice bag and pour into hot sterilized jars and seal.

7. 7

   Makes about 5 pints.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 44. The excerpt below is the record exactly as published.

Catsup 2 To. Cornstarch 1 9 oz. can Crushed % tsp. Salt Pineapple l Tb. Soy Sauce Method: Allow 1 lb. ribs per person. Have butcher cut them into serving pieces. Combine sugar, cornstarch and salt. Stir into vinegar, catsup and crushed pine- apple and juice. Add Soy sauce. Cook until slightly thickened, about 5 minutes, stirring constantly. Arrange layers of spareribs in pan alternating with the sauce. Cook in oven, covered, at 350°for 14 to 2 hrs. Uncover the last half hour. You can boil ribs for a half hour before baking time. They will be more tender and not so greasy. - Marion L. Kenney - 15h BROWN STEW 14 to 2 Lbs. stew meat (Beef Chunk or Flank) cut into 13" cubes Small Chunk Suet Brown meat in hot suet fat for 20 minutes. Pour in 4 C. boiling water. Add: 1 tsp. Lemon Juice 1 Tb. Salt 1 tsp. Worcestershire Dash of allspice 1 clove Garlic or cloves 1 medium sized Onion 1 tsp. Sugar Bay Leaf Cover and simmer 2 hours over low heat Then Add: 6 Carrots - sliced or diced 2 Potatoes - sliced or diced 1 Lb. small white Onions (peeled) Simmer about 25-30 minutes. Remove meat and vegetables to a casserole. Blend 4 level Tbs. Flour with cold water. Add more water. Then stir into liquid (about 2 cups). Blend, cook 5 minutes - stirring. Pour into casserole. Scme- where along all that simmering stage, you may need to add more water. This is supposed to serve 6 - but it will only serve 4 to my friends! -Verla Louise Brown - CHOPPED MEAT RING a3 lbs. Ground Beef 2 small Onions, = Lb. ground Pork Sausage _ erated 3/4 C. Cracker Crumbs + €. minced Green + C. Horseradish T Secor Tb. Cream ? Eggs, separated tsp. Creamed Mustard - Catsup or 2 tsp. Salt Chili Sauce Method: Mix beef, pork, crumbs, horseradish, onions, pepper, catsup, egg yolks, creamed mustard and salt. Fold in stiffly beaten egg whites. Place in buttered ring mold and bake 1 hour in 350 oven. - Fred A. Riggs - 159 MEATS AND THEIR PROPER SAUCES Roast Beef - Horseradish - tomato - cranberry sauce Mutton. - Caper sauce or tart jelly Roast Pork - Apple Sauce Roast Lamb - Mint Sauce or jelly Boiled Ham - Lemon, horseradish Fresh Salmon - Green peas, cream sauce Roast Goods - Apple Sauce - Grape jelly Fresh Mackerel - Gooseberry Sauce Venison or Wild Duck - Currant jelly Roast Turkey - Cranberry Sauce - A. F. Blair - YORKSHIRE PUDDING 2c. Flour Eggs 2c. Milk 1 tsp. Salt Drippings from Roast Beef or Shortening Method: Mix flour, eggs, milk and salt together with electric beater at high speed until smooth. Heat drippings (or shortening) enough to cover bottom of shallow (9x12x2) pan, in 400° oven. When smoking hot pour in batter quickly and bake for 30 minutes. Serve with Roast Beef and gravy in place of potatoes. - Nina Webster - BARBECUE SAUCE 3 Tb. Butter 2 Tb. prepared Mustard 1 Onion (minced) 1 fb. Worcertershire 1 small Green Pepper sauce (minced) 1 tsp. Salt 2 Tb. Brown Sugar 3/4 C. Catsup Method: Combine ingredients. Simmer 15 minutes. Yield 3 servings. Serve with hamburgers or frankfurters. ~ Norma S. Pratt - 156 i v eA 4 ee ry ' CATSUP 8 Qts. ripe Tomatoes 2/3 C. Sugar 14 C. Vinegar 1 tsp. Black Pepper % C. Salt 2 Tb. Allspice ¢t C. Mustard 3/4 tsp. Whole Cloves 2 sticks Cinnamon

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