Gooseberry Catsup

Ingredients

• 12 lbs gooseberries
• 6 lbs sugar
• 1 qt vinegar
• 2 tablesp cloves
• 2 tablesp cinnamon
• 2 tablesp allspice
• 1 tablesp black pepper
• ½ teasp salt

Method

1. 1

   Boil about one hour, or until thick.

2. 2

   Bottle, cork and seal while hot.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 182. The excerpt below is the record exactly as published.

^ teasp salt. Boil until thick, then bottle and seal. — [E. T., N. Y. COOKED AND UNCOOKED CHILI SAUCE 26T Gooseberry Catsup To 12 lbs gooseberries add 6 lbs sugar, 1 qt vinegar, 2 tablesp^ each cloves, cinnamon and allspice, 1 tablesp black pepper, and 1/^ teasp salt. Boil about one hour, or until thick. Bottle, cork and seal while hot. This makes about 1 gal catsup. — [Mrs. H. J. H., Col. Walnut Catsup The walnuts should be gathered while tender, when they can be easily pierced with a darning needle. White walnuts or butternuts are the best. Wash and wipe dry 100 tender, green walnuts, pierce them all over with a fork, place them in a large jar with 2 qts vinegar and 1 cup saLt, and let them stand 5 days, mashing and stirring them well every other day; then drain, squeeze out the juice and put the nuts in a porcelain kettle with i/^ pt fresh vinegar, ^/^ doz whole pepper corn, 1 tablesp cloves, 1 blade mace, 1 grated nutmeg, 1 little head garlic, 1 horseradish root, sliced, and 1 pod red pepper. Let come slowly to a boil, and boil for 20 minutes. Strain, cool, bottle and seal. — [E. E. W., Ore. Cooked Chili Sauce Peel and cut 1 pk sound, ripe tomatoes and cook 1 hour, then add 1 qt onions, 3 green peppers and 3 bunches celery, all chopped fine, % cup salt, 1 teasp each mustard, black pepper and cloves, 1 tablesp cinnamon

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