Crab-Apple Catsup

Ingredients

• two quarts of sound apples
• two teacupfuls of sugar
• two teaspoonfuls of pepper
• two teaspoonfuls of cloves
• two teaspoonfuls of cinnamon
• three large onions chopped fine
• two tablespoonfuls of salt
• cider vinegar enough to cover

Method

1. 1

   Peel and quarter the apples, stew until tender in minimal water, then press through a sieve.

2. 2

   Add sugar, pepper, cloves, cinnamon, onions, salt, and enough cider vinegar to cover.

3. 3

   Boil for one hour and seal while hot.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 283. The excerpt below is the record exactly as published.

CRAB-APPLE CATSUP. Select sound apples; peel and quarter two quarts; stew them until tender in as little water as possible, then press through a sieve. To a quart of the sifted apple add two teacupfuls of sugar, two teaspoonfuls of pepper, two teaspoonfuls of cloves, two teaspoonfuls of cinnamon and three large onions chopped fine. Stir all together adding two tablespoonfuls of salt and cider vinegar enough to cover

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