Cold Catsup

Ingredients

• four quarts of tomatoes
• one cup of chopped onion
• one cup of nasturtium seeds
• one cup of freshly grated horseradish
• three large stalks of celery
• one cup of whole mustard seeds
• one-half cup of salt
• one tablespoonful of black pepper
• one tablespoonful of cloves
• one tablespoon of cinnamon
• a tablespoon of mace
• one-half cup of sugar
• four quarts of vinegar

Method

1. 1

   Cut tomatoes fine, add onion, nasturtium seeds, horseradish, celery, mustard seeds, salt, black pepper, cloves, cinnamon, mace, sugar, and vinegar.

2. 2

   Mix well and put in jars or bottles.

3. 3

   Needs no cooking, but must stand several weeks to ripen.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 73. The excerpt below is the record exactly as published.

COLD CATSUP— Cut four quarts of tomatoes fine, add one cup of chopped onion, one cup of nasturtium seeds that have been cut fine, one cup of freshly grated horseradish, three large stalks of celery chopped, one cup of whole mustard seeds, one- half cup of salt, one tablespoonful each of black pepper, cloves and cinnamon, a tablespoon of mace, one-half cup of sugar and four quarts of vinegar

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