Red Pepper Catsup

Name: Red Pepper Catsup
Yield: 10 servings
Ingredients: two dozen pods of red pepper; a half pint of strong vinegar; and a pint of water; one root of grated horseradish; three sliced onions; six whole cloves; one-half ounce of white mustard seed; half teaonpful of brown sugar; one ounce of celery seed; and a pint of strong vinegar

From The Rural cook book, 1907

Serves 10

This catsup will keep any length.

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Rural cook book (1907), page 137. The excerpt below is the record exactly as published.

Red Pepper Catsup. — Two dozen pods of red pepper ; put in a preserve keltle with a half pint of strong vinegar and a pint of water; set on the stove and Jet come to a boil. Add one root of grated horseradish, three sliced onions, six whole cloves and one-half ounce of white mustard seed. Let hoil 10 minutes longer and strain. Put back in the kettle with a half teaonpful of brown sugar, one ounce of celery seed and a pint of strong vinegar

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