Green Tomato Catsup
From Virginia Cookery-book, 1884
Serves 12
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 58. The excerpt below is the record exactly as published.
Green Tomato Catsup. Put on a kettle of green tomatoes, boil them to pieces, and strain through a colander ; measure them, and to one and a half gallons of tomatoes put one pound of sugar, one pint of vinegar, one table -spoonful of whole black pepper, a double - handful of salt, two chopped onions, one table-spoonful of celery-seed, and a teaspoon- f ul of powdered clove
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