Cold Tomato Catsup

Ingredients

• 1 pk ripe, peeled tomatoes
• 1 pt grated horseradish
• 6 large, peeled onions
• 6 large stalks celery
• 1 tablesp each celery seed
• 1 tablesp each white mustard seed
• 6 mango peppers
• 2 hot peppers
• 1 small cup salt
• 2 cups brown sugar
• good cider vinegar enough to cover

Method

1. 1

   To the chopped tomatoes, add grated horseradish, chopped onions, celery, celery seed, mustard seed, chopped mango and hot peppers, salt, and brown sugar.

2. 2

   Add enough vinegar to cover.

3. 3

   This catsup requires no cooking and will keep for a year if stored properly.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 180. The excerpt below is the record exactly as published.

tablesp whole white mustard seed, and 1 tablesp each celery seed, ground cloves, cinnamon and all- spice. Put the spices in a cheesecloth bag and stir it through the mixture while cooking. Let this catsup boil about 15 min- utes, then turn it into stone jars, let cool, and put on a weighted cover, so that the juice will come well over the solid ingredients. In about one week this catsup will be ready to use. Keep in a cool, dark, dry place. — [Mrs. M. M. B., Mo. Cold Tomato Catsup To 1 pk ripe, peeled tomatoes, chopped fine and drained well, add 1 pt grated horseradish, 6 large, peeled onions and 6 large stalks celery, both chopped fine, 1 tablesp each celery seed and white mustard seed, 6 mango peppers and 2 hot peppers, all chopped fine, 1 small cup salt, 2 cups brown sugar and good cider vinegar enough to cover

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