Green Tomato Catsup

Ingredients

• 1/2 bu green tomatoes
• 2 large heads white cabbage
• 2 doz onions
• 6 red peppers
• 2 good-sized pieces horseradish root
• 1 cup salt
• 2 cups sugar
• 4 tablesp whole white mustard seed
• 1 tablesp each celery seed
• 1 tablesp each ground cloves
• 1 tablesp each cinnamon
• 1 tablesp each all-spice
• enough good vinegar to cover

Method

1. 1

   Chop fine the green tomatoes, cabbage, onions, and red peppers.

2. 2

   Add grated horseradish and salt, mix thoroughly, and let drip overnight.

3. 3

   The next morning, turn the mixture into a kettle, add vinegar to cover, sugar, and spices in a cheesecloth bag.

4. 4

   Boil for about 15 minutes, then turn into jars, let cool, and cover with a weighted cover.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 180. The excerpt below is the record exactly as published.

Green Tomato Catsup Chop fine '^^ bu green tomatoes and 2 large heads white cabbage, 2 doz onions, and 6 red peppers. To this add 2 good- sized pieces horseradish root, grated, and 1 cup salt. Mix thoroughly, put in a cheesecloth bag, hang up and let drip all night. Next morning turn the drained mixture into an agate or porcelain lined kettle, add enough good vinegar to cover, 2 cups sugar, 4 tablesp whole white mustard seed, and 1 tablesp each celery seed

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