Pepper Catsup
From The bride's cook book, 1915
Serves 20
Presented as published in 1915. 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 The bride's cook book (1915) by Edgar William Briggs, page 82. The excerpt below is the record exactly as published.
PEPPER CATSUP 50 Pods Large Red Peppers with Seeds 2 Pints of Vinegar 2 Teaspoons of Sugar Cloves, Mace, Spice, Onions and Salt
Cook this with the app: pantry check, scaling, and the assistant.