Red Catsup

Ingredients

• half a bushel of peeled tomatoes
• one quart of good cider vinegar
• two pounds of brown sugar
• two small boxes of mustard
• two ounces of allspice
• one-half ounce of cloves
• two tea-spoonfuls of red pepper
• one-half pound of salt
• twenty cloves of garlic
• one handful of peach-tree leaves

Method

1. 1

   Boil all ingredients together for four hours, strain.

2. 2

   If not thick enough, boil longer, stirring constantly.

3. 3

   Bottle while hot and seal.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 39. The excerpt below is the record exactly as published.

RED CATSUP. To half a bushel of peeled tomatoes add one quart of good cider vinegar, two pounds of brown sugar, two small boxes of mustard, two ounces of allspice, one-half ounce of cloves, two tea-spoonfuls of red pepper, one-half pound of salt, twenty cloves of garlic, and one handful of peach-tree leaves

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