Currant Catsup

Ingredients

• Five pints of ripe currants
• three pints of sugar
• one pint of vinegar
• one table-spoonful of cinnamon
• one table-spoonful of cloves
• one table-spoonful of allspice
• half a table-spoonful of black pepper
• half a table-spoonful of salt

Method

1. 1

   Boil all ingredients together for half an hour.

Nutrition per serving

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 32. The excerpt below is the record exactly as published.

wo table-spoonfuls of cloves, the same quantity of cinnamon ; boil two hours ; then add one pint of vinegar, and boil fifteen minutes. It is much cheaper and less trouble to make this than to make jelly. Grapes Spiced. — Five pounds of grapes, five pounds of brown sugar, three quarters of a cupful of vinegar, two ounces of ginger-root, three teaspoonfuls each of cinna- mon, cloves, and allspice. Take the pulps out of the skins, put in a pan by themselves, and boil until the seeds separate from the pulp ; then drain through a colander. Rinse the pulp also, to make sure that there are no seeds left, put back on the stove, add skins, etc., and boil an hour and a half ; then seal in bottles or cans. Grapes may be prepared in the same way, omitting spices and vinegar, for making pies in winter. Plums. — Plums gain more than almost any other fruit by being put up with plenty of sugar ; even if you are to can them, and know that they will keep perfectly with much less, it is a good rule to put half a pound of sugar to a pound of fruit. Some cooks remove the skins, but I think it a great loss to do this. Cook the skin properly, and the objection to it is done away with. Pears. — Peel them, cut in halves, or, if large, in quar- 68 HOUSEHOLD HINTS, ters ; make a rich sirup with white sugar, cook till tender, either by steaming them or boiling in a very little water, as you would peaches. Citron Preserved. — Pare and cut the citron into pieces about an inch long, or even less ; remove all seeds. To one pound of citron add two fresh lemons, and sugar equal to the weight of both citron and lemons. Boil the citron in clear water till very tender, skim out, and to the same water add the sugar ; make a thick sirup. Cut the lemons in halves, boil in a very little water for twenty minutes ; then squeeze and strain the juice and water. Add the citron to the water, put in the lemon water also ; let it all come to a boil, then can. Berries, — Blackberries, red and black raspberries, all are nice canned or made into pickled preserves. I think, however, that red raspberries are much more satisfactory made into regular old-fashioned jam, the "pound for pound" way which used to fill our mothers with foreboding when the time for putting up fruit came. When simply canned, a cup and a half of sugar is Enough to allow for each quart-can of fruit. Apples, — Take them when in their prime, before they begin to lose their flavor, slice and cook them until they are tender ; then can them. Many housekeepers make a prac- tice of canning mince-meat for pies late in the spring, but it is a much better way to can the apples, and then if you wish a mince-pie make a fresh one. Those made from canned mince-meat are not very palatable. Fried Apples. — Pare and quarter them ; if large, cut the quarters in two, then fry in a little lard in a large frying- pan, so that each piece of apple will keep its shape. Apple Butter, — Cook nice tart apples till they are soft, using boiled cider instead of water to cook them with ; sweeten with brown sugar; if you have maple sugar use that. Boil the apples and cider till they are very soft, or FRUIT. 69 until the sauce is about like a thick custard. It is good with meat. It will keep in a cool room for a long time. Currant Catsup, — Fivo pints of ripe currants, three pints of sugar, one pint of vinegar, one table-spoonful each of cinnamon, cloves, allspice, and black pepper, half a table- spoonful of salt

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