John Mack Tomato Catsup

Ingredients

• 1 cup brown sugar
• 1 qt. vinegar
• 1 t-spoon each, cloves
• 2 tbls. cinnamon
• 2 tbls. mace
• 2 tbls. mustard, (ground)
• 2 lemons, (sliced)
• 2 tbls. black pepper
• 2 large white onions
• 1 t-spoon allspice, (whole)
• 6 pods green pepper, unbroken

Method

1. 1

   Combine all ingredients and cook until thick.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 49. The excerpt below is the record exactly as published.

1 tbls. cinnamon. 1/4 cup sugar. 1 medium onion chopped fine. 1/2 t-spoon salt. 1 green pepper chopped fine. Mix thoroughly and boil 45 minutes. Mrs. Claude B. Davis. 96 ATLANTA WOMAN'S CLUB COOK BOOK GREEN TOMATO SAUCE. 1 qt. green tomatoes (cut fine). Pepper, salt, allspice, cloves (to 1 cup brown sugar. taste). 1 cup vinegar. 1 small onion (shredded fine). Boil to a jam, stirring frequently to prevent scorching. Mrs. Charles Walker. PLUM SAUCE NO. 1. 5 cups plums, (seeded). 1 lb. nuts. 5 cups sugar. 1 lb. raisins. 3 oranges, (grind peel and all). Mix and let stand over night. Then cook 25 minutes. Mrs. Fred Cornell. PLUM SAUCE NO. 2. 8 qts. plums. 1 t-spoon ground cloves. 6 qts. sugar. 1 t-spoon mace. 1 qt. apple vinegar. 1 t-spoon cinnamon. Cook plums until soft (about fifteen minutes). Drain off water, add vinegar, sugar and spices. Cook one hour, stirring con- stantly. Miss Carroll Campbell. SCUPPERNONG BUTTER. 1 qt. scuppernongs. 3 cups sugar. Cover scuppernongs with water and cook twenty minutes. Rub through colander. .Add sugar and cook twenty minutes, stir- ring frequently. Mrs. S. L. Dabney. APPLE BUTTER. 16 lbs. apples. 1 pt. vinegar. 6 lbs. sugar. Stew apples and strain through colander. Add vinegar and sugar, cook slowly three hours. When nearly done, flavor with cinnamon. Mrs. C. E. Cresse. PLUM CHUTNEY. 2 qts. plums, (damsons) . V4, t-spoon each of ground mace, 1 cup sugar to every 2 qts. allspice, and cloves. 1 t-spoon ground cinnamon. 1/2 t-spoon salt. 1 grated lemon rind. 1 pt. vinegar and water mixed. Cook the plums in the liquid until they may be pressed through a seive; add sugar and other ingredients. Simmer until thick as catsup. Keep in stone crock, or sealed in fruit iars. Mrs. Howard H. McCall, State Chairman Georgia State Federation Woman's Clubs. PICKLES, MARMALADES AND RELISHES 97 INDIAN CHUTNEY. 1 qt. malt vinegar. 4 oz. ground ginger. 1 lb. sour apples. 2 oz. dry mustard. 14 lb. onions. 4 oz. salt. 1 lb. moist sugar. 14 oz. cayenne pepper. 14 lb. raisins. 4 cloves garlic. Peel, core and slice apples. Peel and coarsely chop onions. Stone and quarter raisins. Chop the garlic finely. Cook apples, onions and garlic with salt, sugar and vinegar until quite soft and pass thru a fine hair sieve. Add raisins, mustard, ginger and Cayenne — mix well together — turn into a jar, let stand in a warm place until the following day. Have ready some perfectly dry wide necked small bottles or jars, fill them with the Chutney and cover so as to exclude the air. This Chutney may be kept for a year or two. Mrs. Rupert E. Hall. CHUTNEY SAUCE. 12 large apples. 2 pods sweet green pepper. 8 medium size green tomatoes. 1 cup seeded raisins. 4 medium size onions. 1 qt vinegar. 2 cups brown sugar. 1 t-spoon cinnamon. 2 tbls. mustard seed. 1 t-spoon cloves. 1 t-spoon salt. 1 t-spoon allspice. Boil vinegar, sugar, and spices five minutes. Add other ingre- dients chopped fine. Boil one hour. Seal hot. Mrs. Tom Germany. JOHN MACK TOMATO CATSUP. (Very Old Recipe.) Tomatoes. 1 cup brown sugar. 1 qt. vinegar. 1 t-spoon each, cloves cinnamon 2 tbls. salt. and mace. 2 tbls. mustard, (ground). 2 lemons, (sliced). 2 tbls. black pepper. 2 large white onions. 1 t-spoon allspice, (whole). 6 pods green pepper, unbroken

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