Grape Catsup

Ingredients

• ten pounds of fruit
• nine cupfuls of granulated sugar
• two teaspoonfuls of cinnamon
• two tablespoonfuls of allspice
• one tablespoonful of ground black pepper
• one tablespoonful of salt
• two quarts of cider vinegar

Method

1. 1

   Wash and stew the grapes until soft.

2. 2

   Strain through a sieve, then add sugar, cinnamon, allspice, black pepper, salt, and cider vinegar.

3. 3

   Boil until a little thick and bottle.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 282. The excerpt below is the record exactly as published.

GRAPE CATSUP. Wash and stew ten pounds of fruit over a slow fire until soft. Then strain through a sieve and add nine cupfuls of granulated sugar, two 402 RELISHRS AND CATSUPS. teaspoonfuls of cinnamon, two tablespoonfuls of allspice, one table- spoonful of ground black pepper, one tablespoonful of salt and two quarts of cider vinegar. Boil until a little thick and bottle. Lettie T CUCUriBER CATSUP. Peel and grate one dozen green cucumbers, add two chopped onions, one-third of a teacupful of salt and drain over night. Then add one-third of a cupful of mustard seed, one-half teaspoonful of black pepper and cover with cider vinegar Fine for corned mutton. J. Smiley. CUCUMBER CATSUP— No. 3. Grate six fairly ripe cucumbers and drain in a colander. Mince two small onions; mix with one-half teaspoonful of horseradish and same of white mustard seed. Pour over enough cider vinegar to make quite juicy. Do not cook. This will keep in a cool place for some time. LiNNiE Beattie. GOOSEBERRY CATSUP. Make same as grape catsup, being sure to gather fruit before it is too ripe. LiLLiE T PLUM CATSUP. Make same as grape catsup. Lillie T, CURRANT OR GRAPE CATSUP. Boil fifteen minutes one-half pint of vinegar, three pounds of sugar, five pounds of ripe currants, one tablespoonful each of cloves, cinnamon, allspice and one teaspoonful of black pepper, one-half teaspoonful of salt; stir the currants, strain and boil fifteen minutes longer. Berries are good also. Marion C. Packard. CURRANT CATSUP. Eight pounds of currants, eight cupfuls of sugar, one quart of vinegar, two tablespoonfuls of cinnamon, pepper and allspice. Boil in a granite kettle until just thick enough to run freely from a spoon. Seal. Mrs. L. p. M. CRAB-APPLE CATSUP. Select sound apples; peel and quarter two quarts; stew them until tender in as little water as possible, then press through a sieve. To a quart of the sifted apple add two teacupfuls of sugar, two teaspoonfuls of pepper, two teaspoonfuls of cloves, two teaspoonfuls of cinnamon

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