Catsup

Ingredients

• Half bushel tomatoes
• four large red peppers
• four onions
• one gallon vinegar
• three tablespoonfuls of salt

Method

1. 1

   Cook slowly until soft; then put through a sieve.

2. 2

   Add spices and boil all together, then seal in bottles.

As published

This recipe was extracted from The New century cook book (1899), page 49. The excerpt below is the record exactly as published.

Catsup, as my mother makes it. One-half bushel ripe tomatoes, one tablespoon ginger, one tablespoon ground cloves, two teaspoons cinnamon, one-half teaspoon red pepper, one teaspoon mustard, two-thirds tea-cup salt, one-half tea-cup sugar, one pint cider vinegar, a few onions chopped fine and tied in a cloth. Boil tomatoes until tender; put them through colander; add spices and simmer three or four hours. Mrs. A. O. McLain. Tomato Catsup. Boil tomatoes until thoroughly cooked, put through a sieve, and add to every gallon of juice, one pint vinegar, one cup sugar, one teaspoon each salt, cinnamon, mustard, ginger and cayenne pepper. Boil to required thickness. Mrs. A. G. Lane. French Mustard. One-half cup mustard, one-half cup vinegar, one teaspoon salt, one teaspoon flour, one tablespoon sugar. Mix, boil and stir until it thickens, then add four tablespoons vinegar and one well beaten egg. Tomato Catsup. One peck tomatoes, one-half cup of sugar, two cups of vine- gar, two teaspoons of cloves, two teaspoons of ginger, two tea- spoons of mustard, three teaspoons of salt, one-half teaspoon of red pepper. Boil about two hours or longer. Mrs. J. Q. Adams. Tomato Catsup. One bushel of tomatoes, one quart cider vinegar, two ounce whole cloves, four ounces whole allspice, three tablespoons ground black pepper, three teaspoons red pepper, one small half pint salt. Peel and boil up tomatoes and strain through a sieve, mix ingredients all together, putting spices in a bag, and boil to required thickness and bottle in air-tight cans. Mrs. T. B. Ackers. New Century Cook Book. 99 Catsup. Half bushel tomatoes, four large red peppers, four onions; cook slowly until soft; then put through a sieve. Add one gal- lon vinegar, three tablespoonfuls of salt

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