Raw Catsup

Ingredients

• one peck of ripe tomatoes
• a cup of salt
• a tablespoonful of pepper
• a tablespoonful of cinnamon
• a tablespoonful of cloves
• a little cayenne pepper
• one pound ProeD sugar
• one quart good vinegar

Method

1. 1

   Peel and slice tomatoes; layer with salt overnight.

2. 2

   Drain juice, chop fine, and add pepper, cinnamon, cloves, cayenne, sugar, and vinegar.

3. 3

   Bottle for use.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 26. The excerpt below is the record exactly as published.

RAW CATSUP. Peel and slice one peck of ripe tomatoes; strew in a cup of salt in alternate layers of tomatoes ; let it stand over night, then drain off all the juice, chop fine, then add a tablespoonful each of pepper, cinnamon, cloves and a little cayenne pepper, one pound ProeD sugar, one quart good vinegar. Bottle for use. CUCUMBER CATSUP. Take large cucumbers and large onions, an equal num- ber of each ; pare and slice them thin, and put them ina _ sieve, throwing a handful of salt over them. Place the sieve over a pan and let them drain for twelve hours, then take the liquor, and for each dozen of cucumbers add four ounces of anchovies, a pint of white vinegar, a nutmeg, a quarter of an ounce of mace and half an ounce of whole pepper. Let these ingredients boil up, then strain the liquor and when cold bottle it and tie down witha blad- der. CATSUP, PICKLES, ETO. 91 CURRY POWDER. ae, | One tablespoonful each .of coriander and poppy seeds, one-half spoonful each of turmeric, cumin seed, red chili, ground ginger and salt. Pound together and mix tho- ronghly. TOMATO CATSUP. One peck of tomatoes, quarter pound pepper, quarter pound allspice, quarter pound white mustard seed, two ounces cloves, six tablespoonfuls salt, half-gallon vinegar. Boil-slowly for six hours. Cool and then bottle. PLUM CATSUP. Five pounds plums; boil and strain; three pounds sugar, one pint vinegar, one tablespoonful each of cinna- mon, cloves, allspice, pepper, one teaspoonful salt. CURRANT CATSUP. Two quarts currant juice, three pounds sugar, one pint vinegar, one tablespoonful each cinnamo

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