Catsup
From The Carbon County cook book, 1926
A rich and flavorful homemade catsup.
Presented as published in 1926. 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 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
Cook this with the app: pantry check, scaling, and the assistant.