Elderberry Catchup

Ingredients

• 4 cupfuls ripe elderberries
• 24 whole cloves
• 6 cupfuls boiling vinegar
• 40 white peppercorns
• 1/2 teaspoonful salt
• 2 blades mace
• small piece of ginger root
• 4 shallots

Method

1. 1

   Remove the elderberries from the stems, measure and add the boiling vinegar.

2. 2

   Let stand overnight in a cool place.

3. 3

   Next day strain the liquor through a muslin bag without pressure and boil it five minutes with the salt, spices and chopped shallots.

4. 4

   Bottle and seal while hot.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 39. The excerpt below is the record exactly as published.

2 teaspoonfuls salt 2 cupfuls vinegar 1 cupful sugar 1 teaspoonful ginger Use ripe tomatoes, remove the skins, peel the onions and discard the pepper seeds. Put the vegetables in a kettle, after chopping them in small pieces. Cook slowly until they are tender. Add the sugar, salt, spices and vinegar and cook 10 minutes. Bottle and seal. Apple Chutney 1 dozen sour apples 2 cupfuls vinegar 3 small onions % cupful lemon juice 3 green peppers 2 cupfuls sugar 1 small red pepper V2 cupful cranberry jelly 1 cupful raisins 1 tablespoonful ginger 1 tablespoonful salt Chop the apples, onion and peppers in fine pieces and add the vinegar and jelly. Simmer gently 11/2 hours, stirring frequently. Add the other ingredients, using brown ginger, and cook 1 hour. Pour in sterilized jars and seal. Lemon Catchup 7 lemons 2 teaspoonfuls salt 3 tablespoonfuls grated horseradish 5 blades mace 1% tablespoonfuls celery seeds 8 cloves 1% tablespoonfuls mustard seeds 6 grains red pepper Grate the rinds from the lemons and add the strained juice of the fruit, the spices and salt. Boil gently 45 minutes. Pour into glasses and seal. This will be ready for use in about 2 months. Raspberry Catchup 1 gallon ripe raspberries 1 teaspoonful cinnamon 1 quart cider vinegar 1 small piece ginger root % teaspoonful mustard seeds 2 cupfuls sugar Cook the berries slowly in the vinegar for 1 hour, then strain and add the spices and mustard seed. Boil slowly 20 minutes, strain and measure. To every quart, add 2 cupfuls of sugar. Simmer gently until the mixture is thick, then bottle and seal. PICKLES, CATCHUPS AND RELISHES 81 Walnut Catchup Use walnuts which are soft enough that they may be pierced with a needle. Mash them to a pulp and allow them to lie in salt water 2 weeks, using I/2 cupful of salt to 20 walnuts and sufficient water to cover them. Drain off this liquid and pour on a pint of boiling vinegar and let stand for 5 minutes ; then drain. To every quart of this liquor add 3 tablespoonfuls of pepper, 1 tablespoonful of ginger, 2 tablespoonfuls of cloves and 3 table- spoonfuls of nutmeg. Boil 1 hour and when cool, bottle and seal. Apple Catchup 2 quarts tart apple sauce 2 teaspoonfuls powdered cloves 4 small onions 1% teaspoonfuls pepper 2 quarts vinegar 2 teaspoonfuls salt 2 cupfuls sugar 4 teaspoonfuls cinnamon 2 teaspoonfuls mustard 1 teaspoonful mace Put the apple sauce through a sieve, add the chopped onions, vinegar, salt, sugar and spices. Simmer until thick. Bottle and seal while hot. Cucumber Catchup 10 cucumbers 1 teaspoonful ginger 8 onions V2 teaspoonful pepper 5 cupfuls sugar 1 teaspoonful powdered mace 2 tablespoonfuls mustard seed .% teaspoonful turmeric 1 teaspoonful cinnamon 1 teaspoonful celery seeds vinegar salt Slice the unpeeled cucumbers, sprinkle with salt and let stand 2 hours. Drain, add the sliced medium-sized onions, the spices, sugar and sufficient vinegar to cover. Put into a saucepan and boil until tender. If this is not salt enough, add 1 teaspoonful of salt. Seal while hot in sterile jars or bottles. Elderberry Catchup 4 cupfuls ripe elderberries 24 whole cloves 6 cupfuls boiling vinegar 40 white peppercorns % teaspoonful salt 2 blades mace small piece of ginger root 4 shallots

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