Cold Tomato Catsup

Ingredients

• half a peck of ripe tomatoes
• two roots of grated horse-radish
• one teacup of salt
• half a teacup of ground mustard
• two teaspoons of black pepper
• two red peppers chopped fine
• half a teacup of celery seed
• one cup of chopped onions
• one teaspoon each of ground cloves
• and mace
• two teaspoons of cinnamon
• one teacup of brown sugar
• and one quart of vinegar

Method

1. 1

   Shake well and seal in bottles.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 15. The excerpt below is the record exactly as published.

Half a peck of green tomatoes; six onions sliced thin. Sprinkle with salt and let them stand over night. In the morning drain very dry and add half a pound of brown sugar, two ounces of white mustard seed, half an ounce each of ground black pepper, ginger , cloves and cinna- mon. Mix dry, and alternate the layers of tomatoes and mixed spices. Cover with vinegar and boil two hours. Mrs. A. C. H. Queen of Ode Sauce. — One peck of green to- matoes chopped fine, one cup of salt sprinkled through them; let them stand over night. In the morning, drain the water off and add one cup of SAUCES AND GRAVIES. 23 sugar, one cup of grated horse-radish, six large pep- pers, four large onions chopped fine, one tablespoon of ground cinnamon, the same quantity of cloves, allspice and mace. Add cider vinegar enough to cover, and cook until soft. Mrs. Robert Bill. Green Tomato Sauce.— One peck of green to- matoes, four onions, six green peppers, all chopped fine; add one cup of salt, and let it stand over night; then strain very dry and add one cup of grated horse-radish, one cup of brown sugar, one tablespoon of whole cloves, one tablespoon of whole cinnamon, one tablespoon of whole allspice. Cover with vinegar, and stew until soft. Mrs. M. Tindall. Sauce Hollandaise. — Put in a sauce pan an ounce of butter, and, as it melts, add one tablespoon of fiour; stir this till it is smooth, and add half a pint of boiling water or soup- stock. As it boils, stir in ! the beaten yelks of two eggs. Add the juice of half I a lemon and a teaspoon of fresh butter. Serve at I once. *• Sauce Tartare. — Beat well the yelk of a raw &%%, \ add two saltspoons of salt and one of dry mustard, \ work well together, pour in slowly about two table- / spoons of salad oil, alternating with a few drops of I vinegar or lemon juice, and a light dash of cayenne \ pepper. When these are well mixed, add two ta- blespoons of capers, a very small onion minced fine, a small cucumber pickle cut fine, and a little parsley. ***• Giblet Gravy. — Chop the giblets fine, and piit on the stove with enough cold water to cover them. Cover closely, and simmer while the chicken is bak- ing ; then strain the liquid into a dripping pan, and thicken with a little flour. Stir the giblets into the gravy, and serve with the chickens. ***. 24 COOKS IN CLOVER. Roast Meat Gravy. — After the meat has been re- ] teaspoon of flour with cold water, enough to make moved from the pan, skim the fat from the gravy \ a thin paste. Add this to the boiling gravy, and and add half a cup of boiling water, if there is keep stirring until brown. Season with salt and about that amount of gravy in the pan. Mix one j pepper. Strain and serve. £. Catsups and Pickles. Cold Tomato Catsup. — Half a peck of ripe to- 1 matoes peeled and chopped fine, two roots of grated | horse-radish, one teacup of salt, half a teacup of ground mustard, two teaspoons of black pepper, two red peppers chopped fine, half a teacup of cel- ery seed, one cup of chopped onions, one teaspoon each of ground cloves and mace, two teaspoons of cinnamon, one teacup of brown sugar, and one quart of vinegar

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