Cold Catsup

Ingredients

• each quart of diced tomato
• a teaspoon of salt
• a cup of finely chopped celery
• two tablespoonfuls of granulated sugar
• one tablespoonful of white mustard seed
• one of minced onion
• half a dozen whole cloves

Method

1. 1

   Prepare tomatoes, drain, add celery, sugar, mustard seed, onion, cloves, and pepper.

2. 2

   Mix, put in jars, cover with vinegar, and store.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 79. The excerpt below is the record exactly as published.

Cold Catsup. — Select firm, ripe tomatoes and scald, cool, and skin them as directed on page 26. Slice the prepared tomatoes in slices a quarter of an inch thick and dice the slices. Put on a large platter and to each quart of diced tomato add a teaspoon of salt, sifting the salt uniformly over the tomato. Place a folded towel under one end of the platter so the water that drains from the tomato may be dipped off. When the tomato is well drained add a cup of finely chopped celery, two tablespoonfuls of granulated sugar, one tablespoonful of white mustard seed, one of minced onion, half a dozen whole cloves

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