Catsup, Green Tomato

Ingredients

• a peck of green tomatoes
• a large head of cabbage
• a dozen onions
• 1 oz. of white mustard-seed
• Yz oz. of ground cloves
• 1 oz. of allspice
• two pods of red pepper
• a teacupful of brown sugar

Method

1. 1

   Chop vegetables finely, sprinkle with salt, and let stand overnight.

2. 2

   Place in a jar with spices, cover with vinegar, and store in a cool, dark place.

Nutrition per serving

Estimated from matched ingredients across 4 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.

Catsup, Green-tomato CATSUPS, CHILLI SAUCE, ETC. Catsup, Creole. — Take a dozen green cucumbers, peel and cut up, sprinkle with salt, and let stand six hours ; pour the water from them and scald in vinegar. Prepare half a gallon of cabbage in the same way. Chop a dozen onions, cover with boiling water, and let stand for half an hour. Chop one quart of ten- der, green tomatoes, one pint of green beans, and one dozen pods of green pepper. Put in a preserve - kettle with a dozen very small young ears of corn. Scald and drain. Mix two table-spoonfuls of grated horse- radish, one teacupful of ground mustard, half a teacupful of white mustard -seed, three table -spoonfuls of turmeric, three of celery seed, 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. Take from the fire. When cold, bottle and seal. Catsup, Cucumber. — Take of full- grown cucumbers, say, one peck ; remove the rind and cut them down lengthwise, then into thin, dice- shaped pieces ; strew half a pint of salt on them ; let them stand five or six hours, then put them on a sieve to drain until quite dry. Peel and slice twelve large, silver-skinned on- ions; put them with the cucumbers into a stone pot, and cover them with strong vinegar. Add for seasoning a table-spoonful of black pepper beaten up fine, a teaspoonful of cayenne, a gill of sweet oil, a gill of Madeira wine, and a few blades of mace. A few pods of a miniature variety of red pepper, used instead of the pulverized cay- enne, gives the sauce quite an orna- mental appearance. The largest cu- cumbers, ripened almost enough for seed, serve admirably for making this sort of catsup. If the bottles are care- fully sealed up. there is no danger whatever of spoiling. Catsup, Currant. — Four pounds of currants and 2 lbs. of sugar, one pint of vinegar, one teaspoonful each of cloves and salt, one table- spoonful each of cinnamon, black pepper, and allspice. Boil together in a porcelain - lined kettle until thoroughly cooked, then rub them through a sieve. Return the strained liquid to the fire and boil until it is just thick enough to run freely when cold. Cork and keep in a cool place. Catsup, Grape. — Six pounds of grape pulp. Prepare this by stem- ming the grapes, putting them over the fire with a little water, and cooking until so tender that the pulp can be rubbed through a sieve, leaving the seeds and skins behind. To the pulp thus obtained add 2 lbs. of brown sugar, one pint of vinegar, one table-spoonful each of ground cinnamon, mace, cloves, allspice, and white pepper, and a teaspoonful of salt. Put all together over the fire, stew until thick, stirring constantly to prevent burning, and bottle. Catsup, Green - tomato. — Take a peck of green tomatoes, a large head of cabbage, and a dozen onions ; chop all together very fine, sprinkle with salt, and let stand overnight; put in a stone jar with I oz. of white mustard-seed, Yz oz. of ground cloves, 1 oz. of allspice, two pods of red pepper

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