Currant Catsup

Ingredients

• 5 pounds currants
• 3 pounds sugar
• 1 pint vinegar
• 1 teaspoon cloves
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon allspice
• 1 teaspoon black pepper
• 1 teaspoon red pepper

Method

1. 1

   Boil for 1 hour.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 89. The excerpt below is the record exactly as published.

CURRANT CATSUP 5 pounds curratits 3 pounds sugar. i pint vinegar. 1 teaspoon cloves. 1 teaspoon each of cinnamon, salt, and allspice, and 1 teaspoon of black and red pepper, mixed. Boil li hours. Page One Hundred and Fifty-seven PURITY FCQUR More Bread and Better Bread Pack musli rooms in them remaiu ior about o up once or twice. To ea Cover the jar containing for 3 hour?;. Then strain it so strong as this boil it catsup very closely, and the warm weather. MUSHROOM CATSUP layers in an earthen pot, sprinkling a very little salt between each layer. Let hours, then pound with a potato masher and let remain for a day, stirring them ch quart of this mixture add 1 teaspoon black pepper and ^ teaspoon allspice, the mixture and set it in pan of boiling water. Let the water boil round this it through cloth and let it boil down until it is reduced half, or if you do not wish merely for | hour, when it makes a nice light catsup. Be careful to cork this do not make too hirge a quantity at a time, as it does not keep well during PEACH PICKLES 8 pounds peacliea. 4 pounds sugar. 1 pint vinegar

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