Cold Tomato Catsup

Ingredients

• a peck of ripe tomatoes
• half a cupful of salt
• two tablespoonfuls of grated horse radish
• one tablespoonful of mustard seed
• two pods of red pepper
• two teaspoonfuls of black pepper
• two teaspoonfuls of celery seed
• a teaspoonful of ground cloves
• two teaspoonfuls of ground cinnamon
• a teaspoonful of powdered mace
• a cupful of brown sugar
• a quart of strong vinegar

Method

1. 1

   Peel and chop fine the tomatoes.

2. 2

   Drain them, add salt, horse radish, mustard seed, red pepper, black pepper, celery seed, ground cloves, ground cinnamon, powdered mace, brown sugar, and vinegar.

3. 3

   Mix well, bottle, and seal.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 51. The excerpt below is the record exactly as published.

a peck of ripe tomatoes. Drain them in a colander, and turn into an earthen vessel. Add half a cupful of salt, two tablespoonfuls of grated horse radish, one table- spoonful of mustard seed, two pods of red pepper, two tea- spoonfuls of black pepper, two teaspoonfuls of celery seed, a teaspoonful of ground cloves, two teaspoonfuls of ground cinna- mon, a teaspoonful of powdered mace, a cupful of brown sugar and one quart of strong vinegar. Mix well, bottle, and seal. MUSHROOM CATSUP. Take a peck of fresh mushrooms, wipe them carefully, but do not wash. Break into pieces, put a layer in the bottom of a stone crock, sprinkle with salt. Put in more mushrooms, and salt until all are in. Cover with a cloth, and set in the kitchen dwardsburg Silver Gloss STARCH = Wamutactured only by The Edwardsburg For all domestic Laundry uses. Starch Co., Ltd. CARDINAL, Ont. 124 [Osage look round after a nice head of hair in the street, so rare has that beautiful ornament become at the present day. Why is this? It cer- tainly is not the fault of 7% LU BY’S Hoeitenceee which is an almost infallible remedy against prematurely gray hair, or bald heads, Sold by all Druggists. Only 50c, a Bottle. for twenty-four hours. Mash and strain through a coarse bag. To every quart of mushroom liquor add a tablespoonful of pepper corns, a teaspoonful of allspice, a dozen whole cloves, three blades of mace, and a slice of ginger root. Set near the fire to boil slowly for one hour. Take up, let cool, strain, and bottle.. REDUPE PREP RGA TSU: Take four dozen fed peppers. Cut in a kettle with a quart of vinegar and water each, two roots of horse radish grated, and three chopped onions. Stir well together, add two teaspoon- fuls of salt, a tablespoonful of white mustard seed, a tablespoon- ful each of mace and cloves. Boil ten minutes) strain, and return to the kettle with a tea cup full of brown sugar and a ‘pint or vinecam, - Let boil one hour, strains and: Dottie: Guava Wed ery) C2 I ee! Pick nine pounds of very ripe grapes from the stems, work, after weighing, and put into a porcelain kettle. Set over the fire to scald, and run through a colander; return to the kettle, add five pounds of sugar, a tablespoonful each of ground cloves and allspice, let boil for fifteen minutes, pour in a quart of strong vinegar

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