Preparation of Catsups

Ingredients

• 1 gallon of choice, ripe tomatoes
• a level teaspoon of cayenne pepper
• one tablespoon of mustard seed
• one-half tablespoon whole cloves
• one-half cup of brown sugar
• a cup of the best cider vinegar
• Salt to taste

Method

1. 1

   Cook one gallon of choice, ripe tomatoes until you can rub them through a strainer fine enough to catch the seed.

2. 2

   Return them to the fire, and cook until they become quite thick.

3. 3

   About twenty minutes before taking up add cayenne pepper, mustard seed, and whole cloves tied up in a small muslin bag.

4. 4

   At the same time add brown sugar and cider vinegar.

5. 5

   Seal air-tight, either in bottles or jugs.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 161. The excerpt below is the record exactly as published.

Preparation of Catsups. Cook one gallon of choice, ripe tomatoes until you can rub them through a strainer fine enough to catch the seed. Return them to the fire, and cook until they 366 SCIENTIFIC COOKING. become quite thick. About twenty minutes before tak- ing up add a level teaspoon of cayenne pepper, one tablespoon of mustard seed, one-half tablespoon whole cloves (with blossom end removed), all tied up in a small muslin bag. At the same time add one-half cup of brown sugar and a cup of the best cider vinegar. Salt to taste

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