Gooseberry Catsup

Ingredients

• 8 lbs. ripe gooseberries
• 4 lbs. sugar
• 1 pt. good vinegar
• 2 oz. cloves
• 2 oz. cinnamon

Method

1. 1

   Boil gooseberries and sugar for 3 or 4 hours in vinegar.

2. 2

   Add cloves and cinnamon, and boil a little more; pour through a sieve and bottle.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 347. The excerpt below is the record exactly as published.

2 oz. cinnamon. Stew until all are tender, add 1 lb. sugar to each pt. of the mixture, and boil until thick, — Mrs. A. L. Lan- sing, Flossmore, 111. STRAWBERRY, RASPBERRY AND BLACKBERRY PRE- SERVES.— Pick and prepare the berries, put a lb. of sugar to a lb. of fruit. Let stand with sugar sprinkled over 4 hrs. Boil J^ hr., slowly. — Mrs. E. L. Matthews, Chicago Heights, 111. PRESERVE STRAWBERRIES WITHOUT COOKING.— After the berries are picked over put them into a stone jar, or granite kettle, and mash with a potato masher, add % lb. sugar to 1 lb. berries, and stir well, until sugar has dissolved, let stand over night, and put into sealers in the morning. This will keep for a year. — Mrs. L. E. Mason, Oak Glen, 111. BORDEAUX SAUCE RECIPE.— 4 qts. of chopped cabbage; 2 qts. of green tomatoes, sliced, 1 doz. large onions, sliced, J^ oz. of tumeric, ^ oz. of ground cloves, J^ oz. of white pepper, % of mustard seed, 2 tablespoons salt, 1% cups of sugar, lJ/2 qts. of cider vinegar. Boil slowly for 40 minutes. — Mrs. Mary Law- rence, Chicago Ridge, 111. CRAB^PLE CATSUP.— Quartered and cored, 3 lbs. crab- apples, boil with about 1 cup of water, and rub through a colander; then add 1^ lbs. sugar, 1 qt. vinegar, 1 teaspoon salt; spice to taste, and boil till thick. — Mrs. C. A. Armstrong, Oaklawn, 111. CRANBERRY CATSUP.— Boil ripe cranberries until the juice is extracted from the pulp, strain and add 1 pt. of vinegar, 2 lbs. brown sugar, 1 teaspoon each of cayenne pepper, black pepper, allspice, cloves and cinnamon; boil until thick enough to run freely from the bottle when cold. Put into jars piping hot, and cork tightly. — Mrs. D. E. Remley, Willow Springs, 111. CUCUMBER CATSUP.— Grate 50 fair-sized cucumbers; let them stand in a colander with salt, and drain, all night. Add, not quite a peck of onions, grated, and add the vinegar, and can, leav- ing >^-inch of vinegar on top. It can be made with or without horseradish. — ^Mrs. C. C. Armstrong, Oaklawn, 111. CURRANT CATSUP.— Cover wiih vinegar 2 qts. red currants and 2 qts. sugar; add 1 tablespoon cinnamen, J/2 tablespoon cloves, 508 ^.-..,.>.-,o, PRESER\.-..^ AND PICKLING 3^ taik^sspooa ail<;pirr, ^ tiMp*^r>rm cacf^enne. Boil slowly 40 min- -Mrs. D, £. Renlcy, Willow ^pri&g^s. 111. GOOSEBERRY CATSUP.— Boil 8 lbs. ripe gv,u^c..crrie^ and 4 lbs. sugar for 3 or 4 hrs, in 1 pL good vinegar,

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