vegetarianvegangluten-freedairy-freenut-free
Ketchup
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 20
Presented as published in 1914. 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
- 1 peck ripe tomatoes
- 3 C. vinegar
- 5 T. sugar
- 1 T. cloves
- 1 T. ground allspice
- 2 T. salt
- 2 T. cinnamon
- 1 t. red pepper
Method
Wash tomatoes and cut in halves.
Put in kettle, cook covered until soft and pulpy.
Sift, exclude seeds — add seasonings and vinegar.
Cook until thick, then simmer down about one-half.
Bottle while hot.
Will make 5 bottles.
Nutrition per serving
24Calories
0 gProtein
5 gCarbs
0 gFat
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 9. The excerpt below is the record exactly as published.
KETCHUP. 1 peck ripe tomatoes 1 T. cloves 3 C. vinegar 5 T. sugar 20 TEE WORCESTER DOMESTIC SCIEXCE SCHOOL 1 T. ground allspice 2 T. salt 2 T. cinnamon 1 t. red pepper
Cook this with the app: pantry check, scaling, and the assistant.