Plum Soy

Ingredients

• 1 gallon of plums
• 2 tablespoons of sugar
• 2 tablespoons of salt
• 1 tablespoon of cloves
• 1 tablespoon of ground mustard
• 1 tablespoon of black pepper
• 2 cups vinegar

Method

1. 1

   Boil plums until tender, rub through a sieve, and add remaining ingredients.

2. 2

   Boil gently for 1 hour, then bottle and seal.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 406. The excerpt below is the record exactly as published.

f a teaspoon of black pepper, and boil it 2 hours in a crock set in boiling water; strain it from the liquor without squeezing; boil the liquor, and let it stand to cool and settle; then bottle and seal securely. OYSTER CATSUP.— Chop 1 quart of oysters^ put them in a porcelain kettle with their liquor and 1 cup vinegar; bring to a boil, skim off the scum as it rises, and boil 3 or 4 minutes; strain through coarse flannel or a hair sieve, return the liquor to the fire and add 1 tablespoon salt, and 1 teaspoon each of mace and cayenne pepper; boil 20 minutes, and bottle when cold, sealing it well. 548 CATSUPS AND SOYS PEPPER CATSUP.— Take 50 pods of large, red, bell peppers, seeds and all; add 1 x)int vinegar, and boil until you can pull it through a sieve; then add to the pulp 1 pint vinegar, 2 tablepoons each of sugar, cloves, mace, allspice, salt and onions, and boil all to the jDroper consistency. Some cooks omit the spices. TOMATO CATSUP. — Tomatoes for catsups are best gathered in August, as they become acid and watery later on. Select good toma- toes, scald and strain through a sieve; to each 2 quarts of the sifted tomatoes, allow 2| tablespoons each of black pepper, salt and ground mustard, 1 tablespoon of cloves, and 2 cups of vinegar; boil 3 hours and bottle for use. Tomato Catsup No. 2. — Take 1 bushel of tomatoes, 2 oz. salt, 1| oz. ground black pepper, 1 oz. ground cinnamon, ^ oz. ground cloves, 3 tablespoons ground mustard. Skin and slice the tomatoes, stew them until soft, rub through a sieve, and boil the pulp slowly until it is about the consistency of apple butter; then add 1 quart of vinegar to which has been added 1 cup of sugar and the above s^Dices; boil up twice, bottle and seal. WALNUT CATSUP.— Gather the nuts while they are young and tender enough to pierce with a pin easily; mash them to a soft pulp, and let them lie in salt water 2 weeks; drain them, cover with boiling vinegar, mix and mash them in it, and strain through a colander ; to each quart of the juice add 3 tablespoons each of pejDper and grated nutmeg, 2 tablespoons of powdered cloves, 1 tablespoon of ginger; boil 1 hour, and bottle when cold. The Walnut is a native of Persia. In the south of Europe it is quite largely consumed, being there considered wholesome and nutritious. The unripe fruit, when the shell walnjt. is soft, makes an excellent pickle. By boiling them in syrup a delicate sweetmeat is prepared. The oil pressed from the nut is sometimes used as a substitute for olive oil on the continent, and it is the nut oil used in painting. The matter left after the oil is extracted is nutritious for poultry or cattle. Grated walnuts are used in Spain for tarts and other dishes. SOYS. CURRANT soy.- Take i gallon of currants and add 2 cups vin- egar, 1 cup sugar (heaped), 1 tablespoon mace, the same of allspice, 1 teaspoon each of cinnamon and pepper; boil all together 1 hour, bottle and seal. Soy. — The genuine soy is made in Japan and China from the seeds of a plant called Dolichos Soja; the seeds are similar to our kidney bean, but are black. The Boy is made by boiling the seeds until soft, adding wheat or barley, allowing it to ferment, and then adding an equal amount of salt. It becomes clearer with age. CATSUPS AND SOYS 549 There are many stories of its adulteration, some of them unfortunately being too true. It is much liked with fish. The term has now come, however, to be applied to a kind of catsup. GOOSEBERRY SOY.— Take 2 cups vinegar, 3 lbs. sugar, and 6 lbs. gooseberries; boil 30 minutest QRAPE SOY. — Take 5 lbs. grapes and let them simmer gently until soft; strain through a sieve and add 2 tablespoons each of all- spice and cinnamon, ^ tablespoon each of cloves, grated nutmeg, and salt, 3 cups of sugar (heaped), and 2 cups vinegar; mix all thor- oughly, boil until thick, bottle and seal. PLUM SOY.— Take 1 gallon of plums, boil gently until tender, rub through a sieve, and add 2 tablespoons of sugar, the same of salt, 1 tablespoon each of cloves, ground mustard and black pepper, and 2 cups vinegar

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