Grape Catsup

Ingredients

• 6 lbs. grapes
• 3 lbs. sugar
• 2 cups vinegar
• 1 tablespoon of cloves
• 1 tablespoon of cinnamon
• 1 tablespoon of extract of lemon
• 1 tablespoon of salt

Method

1. 1

   Boil grapes in a little water and strain; add sugar, vinegar, cloves, cinnamon, extract of lemon, and salt; boil until thick, and bottle.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 406. The excerpt below is the record exactly as published.

GRAPE CATSUP.— Take 6 lbs. grapes, boil in a little water and strain; add 3 lbs. sugar, 2 cups vinegar, 1 tablespoon each of cloves, cinnamon, extract of lemon, and salt; boil until thick, and bottle. GOOSEBERRY CATSUP.— To 8 quarts of gooseberrries add 4 lbs. brown sugar, 2 cups vinegar, 2 oz. cinnamon, 1 oz. cloves. Boil 4 hours slowly, and stir frequently. LEMON CATSUP.— Mix together 4 tablespoons of white mus- tard-seed, 2 tablespoons each of grated horseradish and sugar, 1 tablespoon each of white pepper and turmeric, 1 tablespoon each of mace and cloves, 1 saltspoon of cayenne pepper, 1 shallot minced fine; have the spices all ground fine, and sprinkle on 2 tablespoons salt. Add the grated rind and juice of 12 lemons, cover, and put for GOOSEBEKEIES. MUSHROOMS bottle and seal. MUSHROOM CATSUP.— Put the mush- rooms in layers, with salt sprinkled on each layer, and let stand 4 days; then mash them fine, and to each quart add |- of a teaspoon of black pepper, and boil it 2 hours in a crock set in boiling water; strain it from the liquor without squeezing; boil the liquor, and let it stand to cool and settle; then bottle and seal securely. OYSTER CATSUP.— Chop 1 quart of oysters^ put them in a porcelain kettle with their liquor and 1 cup vinegar; bring to a boil, skim off the scum as it rises, and boil 3 or 4 minutes; strain through coarse flannel or a hair sieve, return the liquor to the fire and add 1 tablespoon salt, and 1 teaspoon each of mace and cayenne pepper; boil 20 minutes, and bottle when cold, sealing it well. 548 CATSUPS AND SOYS PEPPER CATSUP.— Take 50 pods of large, red, bell peppers, seeds and all; add 1 x)int vinegar, and boil until you can pull it through a sieve; then add to the pulp 1 pint vinegar, 2 tablepoons each of sugar, cloves, mace, allspice, salt and onions, and boil all to the jDroper consistency. Some cooks omit the spices. TOMATO CATSUP. — Tomatoes for catsups are best gathered in August, as they become acid and watery later on. Select good toma- toes, scald and strain through a sieve; to each 2 quarts of the sifted tomatoes, allow 2| tablespoons each of black pepper, salt and ground mustard, 1 tablespoon of cloves

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