Pepper Catsup

Ingredients

• Take four dozen large red pepper-pods
• three quarts vinegar
• three tablespoons grated horse-radish
• five onions
• one clove garlic
• two tablespoons each of black pepper
• allspice
• mace
• cloves
• salt

Method

1. 1

   Boil peppers until soft, strain, add spices, boil again for 10 minutes, then bottle.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 88. The excerpt below is the record exactly as published.

cloves, mace, Seppercorns and four or five shallots, enough to give a considerable avor ; taste, and when flavored as liked, put in one-half pound of the best anchovies to every quart of liquor ; stir and boil only until dissolved ; bottle in pint bottles and cork carefully, sealing by dip- ping corks in hot sealing-wax^ Grrape Catsup. — Boil and strain five pounds grapes through a col- ander, add to the juice one pint vinegar, two and a half pounds sugar, one tablespoon each ground cinnamon, cloves, allspice, pepper and half tablespoon salt. Boil again until a little thick, bottle and seal. Lemon Catsup. — One pound and a quarter of salt, quarter of a pound of ground mustard, one ounce each of mace, nutmeg, cayenne and allspice, one gallon of cider vinegar, eight or nine garlic cloves, fifteen large lemons ; slice the lemons, add the other ingredients, let simmer from twenty to thirty minutes, place in a covered jar, stir every day for seven or eight weeks, strain, bottle, cork and seal. Liver Catsup. — Rub a very fresh beef liver thoroughly with rolled salt and place it in a vessel that will not crush it ; turn and rub thoroughly for ten days, then mince into small dice and boil in a gallon of w^ater closely covered until reduced to three quarts ; strain through a sieve and let settle till next day ; add one ounce each ginger and allspice and two ounces whole black pepper, and boil slowly until reduced to three pints. When cold bottle and keep well corked. ■ Oyster Catsup. — Procure oysters very fresh and open sufficient to fill pint measure ; save the liquor and scald the oysters in it with one pint good cider, strain the oysters and put them in a mortar with a tablespoon salt, one drachm cayenne, and two drachms pounded mace ; pound the whole until reduced to a pulp, then add to it the liauor in which they were scalded ; boil it again five min- utes, and skim well ; rub the whole through a sieve and when cold, bottle and cork closely. The corks should be sealed. CATSUPS AND SAUCES. Ill Pepper Catmp—^Take four dozen large red pepper-poda, three quarts vinegar, three tablespoons grated horse-radish, nve onions and one clove garlic. Boil until soft, and str^'in through a sieve. Then add two tablespoons each of black pepper

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