Cold Catsup (Very Nice)

Ingredients

• One-half peck ripe tomatoes
• 2 roots of horse-radish
• scant 1/2 cup salt
• 1 tablespoon ground mustard
• 2 red peppers chopped (take out seeds)
• 1 cup chopped onion
• 1 heaping teaspoon cinnamon
• 1 quart cider vinegar

Method

1. 1

   Chop tomatoes fine or put through a meat chopper, settle, and pour off part of the juice.

2. 2

   Stir well and bottle.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 86. The excerpt below is the record exactly as published.

COLD CATSUP (VERY NICE) One-half peck ripe tomatoes ("peeled, not scalded). Chop fine or put through a meat, chopper, settle and pour off part of the juice. Add 2 roots of horse-radi?" '^pped fine, scant \ cup salt, \ ground mustard, 2 red peppers chopped (take out seeds), 1 cup chopped onion, 1 teri^p'-ri pepper, 2 stalks of celerv chopped or celery seeds, 1 heaping tc oon cinnamon, 1 cup V^^' 1 quart cider vinegar. Stir -vrell and bottle. Let cup Page On Hundred andi>Hf'ty-one PURITY FtOUR More LVead and Better Bread CHILI SAUCE Twenty-four ripe tomatoes, 8 green peppers, 8 onions chopped fine, 4 tablespoons salt, 3 of sugar. 2 cups vinegar, spice if you cjioose. Boil 3 hours. Canned tomatoes may be used instead of fresh ones, if necessary. CHOW CHOW, No. 1 1 large cauliflower. 1 quart green cucumbers (sliced lengthwise). 3 dozen small cucumbers. 2 dozen small onions. Soak cucumbers in brine 3 days, scald the rest in strong brine, add pepper, whole cloves, allspice and stick cinnamon as you wish. Scald the following, stirring constantly, and when well mixed pour over your pickles : 2A quarts vinegar. • fi tablespoons ground mustard

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