Catsup, Creole Tomato

Ingredients

• sufficient ripe tomatoes to yield two gallons of juice
• a table-spoonful of ground ginger
• two of ground cloves
• one of allspice
• one of cinnamon
• one of black pepper
• two of grated horseradish
• two of salt
• a teaspoonful of cayenne
• a quart of wine vinegar
• 4 lbs. of brown sugar

Method

1. 1

   Boil tomatoes to yield juice, then combine with spices and vinegar.

2. 2

   Let boil until thick, add sugar, then cool, bottle, and seal.

Nutrition per serving

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 278. The excerpt below is the record exactly as published.

one of cinnamon, one of cayenne, two of olive oil, and I lb. of sugar. Put in a jar with the prepared vegetables, cover with boiling vinegar, and set in a cool, dry place. Catsup, Creole Tomato. — Boil sufficient ripe tomatoes to yield two gallons of juice. Put into a kettle, with a table - spoonful of ground ginger, two of ground cloves, one of allspice, cinnamon, and black pepper each, two of grated horseradish, two of salt, a teaspoonful of cayenne, and a quart of wine vinegar ; let boil until thick; add. 4 lbs. of brown sugar

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