Crab Apple Catsup

Ingredients

• Boil 1 peck of crabs till soft
• 1 pint water
• 1 quart vinegar
• 14 pounds brown sugar
• 1 teaspoon each cloves
• pepper
• cinnamon
• and salt

Method

1. 1

   Scald the apples and put through a colander; mix all together and boil until thick.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 63. The excerpt below is the record exactly as published.

CRAB APPLE CATSUP.—Boil 1 peck of crabs till soft in enough water to cover them, then strain, add 2 tea- spoons cinnamon, 1 teaspoon cloves, 1 teaspoon allspice, 1 teaspoon cayenne pepper, 3 teaspoons salt, 3 pounds brown sugar, | pint vinegar. Boil 45 minutes, then bottle in wide- mouthe | jars. M. E. PERKINS. CHUTNEY.—Three dozen apples (peeled and cored), 4 pound raisins stoned, $ ounce ground ginger, 2 ounces mus- tard seed, 2 cloves of garlic or 6 shallots, 5 Spanish onions, 4 ounce cayenne pepper, } pound salt, 3 pounds moist sugar, PICKLES AND SAUCES. 163 3 pints vinegar, 2 quarts tomatoes. The whole to be boiled till it is a thick, dark jam, and everything well blended. Mrs. MorRIs. PICKLE.—One quart beets boiled, 1 quart cabbage, 1 cup horseradish, 1 cup sugar, 1 quart vinegar. Mrs. STEVENSON. INDIAN PICKLE—One gallon strong vinegar, 1 ounce allspice, 1 ounce white pepper, 2 ounces broken ginger, 1 ounce cloves (spices unground), 14 pounds ground mustard, 1 teaspoon cayenne pepper, 1 cup salt, 4 ounce tumeriz powder. Mix mustard well with cold vinegar. When boil- ing hot, add the rest. Boil $ hour; when cold, add the vegetables. Cover closely. Mrs. F. M. Monrcomery. ONION PICKLES.—Peel the small white onions and let stand in strong brine 4 days. Drain, and put into pickle bottles ; into each bottle put a smal]l handful of unground white pepper. Scald enough vinegar to fill bottles, sweeten to taste with white sugar, and pour over the onions; seal. Let stand 2 or 3 weeks before using. Mrs. G. Hoaa. CHILI SAUCE.—Thirty large ripe tomatoes, 4 green peppers, 10 large onions, 3 cups vinegar, 4 tablespoons salt, 15 tablespoons white sugar. Boil 14 hours. Mrs. G. Hoae. GHERKIN PICKLE.—Take } bushel small cucum- bers, make a brine of cold water and salt (1 coftee-cup salt to 4 quarts water). Pour over the pickles boiling hot, then let stand 24 hours, drain and dry. Scald some weak vinegar, pour over boiling hot, let stand 24 hours, drain and wipe again. To fresh vinegar enough to cover them add 24 quarts brown sugar, 3 large green peppers, 4 pint white mustard seed, 6 cents worth root vinegar, 6 cents 164 PICKLES AND SAUCES. worth stick cinnamon, 3 cents worth whole cloves, 3 cents worth whole allspice, 1 tablespoon (heaping) celery seed, and alum the size of a butternut. Scald vinegar and sugar thoroughly and skim before adding spices, which may all be put ina bag. Cook for a little while and pour boiling hot over the cucumbers. Leave them a couple of days be- fore putting in jars. Mrs. STEVENSON. MUSTARD PICKLE DRESSING.—Half pound bruis- ed ginger root, } pound flour mustard, 4 pound fine salt, 4 pound white mustard seed, $ pound cayenne pepper, 2 pounds peppercorns (black pepper), 1 pound ground cloves, 2 pounds tumeric, 1 gallon best vinegar. Boil well together for 10 minutes, allow to cool, put in a stone jar or crock and keep well covered. Wash, dry, and chop all kinds of pick- ling vegetables and add to this cold spiced mixture. Not necessary to put all in on same day or week. Mrs. PEARCY. TOMATO SAUCE.—One bushel ripe tomatoes, 1 quart vinegar, 14 cups salt, 1 pound brown sugar, 8 cloves of garlic, 8 ounces whole allspice, 1 tablespoon whole cloves, 8 table- spoons whole black pepper. Boil or bake the tomatoes till they are soft enough to pass through a sieve, then add the spices (which should be tied up in a piece of muslin) and the other ingredients. Simmer gently for 6 hours, stirring often. Bottle while hot, and seal. Mrs. GRASETT. CHUTNEY.—Four ounces whole ginger, 1 ounce whole black pepper, 1 ounce stick cinnamon, 2 quarts vinegar, 2 ounces salt, 1 pound sugar, 2 pounds raisins, 1 ounce chil- lies, 1 ounce minced garlic, $ teacup chopped mint, 8 pounds apples (peeled, cored and chopped), 4 pounds tomatoes, using the solid part only, and rejecting the seeds. The spices should be bruised and simmered in the vinegar until PICKLES AND SAUCES. 165 it is highly seasoned; then it must be strained, to remove the spices, the other ingredients added, and the whole cooked for 3 hours in an enameled or earthenware pot, or a crock set in boiling water. If properly made the chutney will keep for years. and improve with age. Mrs. GRASETT, CRAB APPLE CATSUP.—Three pounds crab apples, 1 pint water, 1 quart vinegar, 14 pounds brown sugar, 1 teaspoon each cloves

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