Cold Catsup

Ingredients

• One-half peck of ripe tomatoes
• 1 quart of vinegar
• 1 cup of onions
• 1 cup of sugar
• 1 cup of mustard seed
• ½ cup of salt
• 2 roots of horseradish
• 1 heads of celery
• 1 tablespoon of cloves
• 1 tablespoon of cinnamon
• 1 tablespoon of black pepper

Method

1. 1

   Mix thoroughly and seal in cans.

2. 2

   No cooking necessary.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 121. The excerpt below is the record exactly as published.

tablespoon of cinnamon, one teaspoon of cloves, one teaspoon of alls])ice. ^Ir;s. PiUDOLPH Olsox. Spiced Cranberries. Boil together o-i pounds o! Wrowm sugar, v! cupfuls good vinegar, 2 tablespoon- fuls each ground allspice and ■■iiiuimou and 1 tahlesjjoonful ground cloves. To this syru]) add 5 pounds cranberries and simmer slowly for 2 hours. Turn into a stone jar and keep closely covered. A delicious relish with cold fowl and meats. Cucumber Catsup. Pocl a]id clio|) hue three dozen rather large t-ucumbci's. Add to them four large onions, cboi)])ed, and ^ n\' a cu|) of sail'. 'SWx tl-orougldy and tie loosely in a cheese cloth bag. Lav it into a colanyh-r and allow it to drain over night. In the morning add to it I cup white mustard seed, ^ cup lil-u-k mustard seed, 2 table- spoons cele]T s(\.d. 1 tablespoon small white pepper. ^lix well and pack in glass jfirs, filling them only half full. Boil enough vinegar to fill jars. With a silver fork stir the cucumbers as you ])i)ur over them the vinegar, to make sure the whole juass is satui-ated. Seal and set in n dark place until ready for use. Cucumber Catsup. Idu-ee dozen cucumbers and IS onions peeled and chopped fine. Sprinkle over them f of a pint of table salt and ]Mit in a sieve to drain over night. Add a teacupful of mustard seed, ^ teacupful of ground pepper. Mix well and cover with cider vinegar. . Mrs. Fisher. Grape Catsup. Four ]iounds of grapes stewed until soft; put through a colander, add three pounds of sugai- (hi'own ])i-eferred) , two taljlespoons of cinnamon, two tablespoons of cloves, one cofi'eecu)) vinegar: let it simuuT to minutes and seal up. Mrs. Moyle. Cold Catsup. One-luilf peck of ripe tomatoes cho])ped fine, 1 quart of vinegar, 1 cup of onions cijopped fine, 1 cup of sugar, 1 cuj) of mustard seed, ^ cup of salt, 2 roots of horse- radish, ."1 heads of celery, 1 tablespoon of clo\'es, 1 tal)lespoon of cinnamon, 1 table- spoon of black pe])per

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