Red Tomato Catsup

Ingredients

• To a peck ripe tomatoes
• one one-half ounce good sized onions
• one or two red pepper pods
• three tablespoonfuls salt
• three tablespoonfuls ground black pepper
• two tablespoonfuls ground mustard
• one tablespoonful celery seed
• one pint vinegar
• one teacup sugar

Method

1. 1

   Boil tomatoes with onions and red pepper until thick.

2. 2

   Rub through a sieve, then add remaining ingredients.

3. 3

   Boil until very thick and bottle, adding a little sweet oil in each bottle.

Nutrition per serving

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 33. The excerpt below is the record exactly as published.

RED TOMATO CATSUP. Toa peck ripe tomatoes, put one one-half ounce good sized onions (sliced) and one or two red pepper pods, boil until thick and done, rub through a sieve or sifter. To every gallon juice put three tablespoonfuls salt, three table- spoonfuls ground black pepper, two tablespoonfuls ground mustard, one tablespoonful celery seed, one pint vinegar, and one teacup sugar

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