Rhubarb Catsup

Ingredients

• One quart of rhubarb
• 1 cup sugar
• 1 level tablespoon salt
• % teaspoon of pepper
• % teaspoon of cinnamon
• 44 teaspoon of cloves
• % teaspoon of tumeric
• cover with water

Method

1. 1

   Boil until tender.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 72. The excerpt below is the record exactly as published.

cups sugar, 1 tablespoon _ of salt, 1 teaspoon of red pepper, 1 cup of grated horseradish. Cover with cold vinegar and keep air tight—Mrs. John Dand, Feversham, Ontario. MIXED PICKLES. One gallon of green tomatoes, 1 cabbage, 10 onions. Chop all fine, sprinkle with salt and let stand half an hour, drain and put — into kettle with 14 gallon of vinegar, 1% ounce of tumeric, 2 green peppers, % ounce of celery seed, %4 lb. of mustard seed, 1% lbs. of brown sugar. Boil 1 hour——Mrs. 8S. A. Risdale, Invermay, Sask. : MUSTARD, FRENCH. Slice an onion into a bowl, cover with good vinegar, after two days drain off the vinegar. Add 1 teaspoon salt, 1 tea-- spoon of sugar, 1 egg and mustard enough to thicken. Set it on the steve and stir until it comes to a boil, when cool, ready for use—Mrs, John Wan- namaker, Eldorado, Ontario, a3 MUSTARD PICKLES. One gallon of vinegar, 1 cup of flour, 4 fable” spoons of mustard, % tablespoon of tumeric powder. Put in a dish and dissolve in a little vinegar. Then add the mixture to the large quantity, put on stove and boil until it thickens, stirring constantly to prevent scorching.— | Mrs. Jas. Sprowl, Acton West, Ontario. ONIONS, WHITE. Small onions, salt, white wine vinegar, sugar, alum. Peel small onions and put into pint bottles, add one teaspoonful salt, two teaspoons of sugar, piece of alum size of a pea, fill bottles with cold -white — wine vinegar. Cook and set away for two weeks before using.—Mrs. Fred. Simpson, Arthur, Ontario. PEPPER RELISH. Twelve large peppers (red), 12 large ereen peppers, 10 large onions. Chop all fine and put through grinder. Pour boiling water over. Let stand five minutes. Drain, Pour boiling water on again. -Let — stand 10 minutes. Drain. Then add 1 pint of vinegar, 1% cups of sugar, salt to taste, % ounce of celery seed. Boil 20 minutes if required and Seah Mrs. O’Meara, Hamilton, Ontario. PEPPER SAUCE No.1. Twelve green peppers, 12 red peppers, 14 laree onions, seeded and chopped fine. Cover with boiling water and let stand — 5 minutes, Strain, pour boiling water over again and let stand 10 minutes, © then drain off all water. Add 3 tablespoons of salt, 2 cups of granulated sugar, 1 quart of vinegar. Boil 15 or 20 minutes.—Mrs. W. Ronald, Leth- bridge, Alta. B NO SEPARATOR IN. ‘DISTRICT OAN BEAT MAGNET Mr. John 8S. Asheson, R.R. No. 2, Maberly, Ont., says:—Our Magnet Gream Separator has made great tests, butter fat as high as 46 at the creamery. — I got $26.81 for two five-gallon cans, so I don't think any other Separator — could beat that. We have run it sia years and it is the easiest URGES! : machine in Las district. 2 ae : ree 2 PEPPER. SAUCE No. 2. Twelve ereen® peppers (sweet), 12 A peppers et), 14 large onions, Remove seeds from peppers and chop fine. Pour 4 oiling water and let stand 5 minutes, drain, repeat, let stand 10 minutes, : in. 1 quart of vinegar, 3 tablespoons of salt, 2 cups white sneer. Boil 15 : ninutes. —Miss H. Roach, Hamilton, Ontario. - QUEEN OF PICKLES. One quart of large cucumbers, cut up; 1 quart f,small cucumbers, whole; 1 quart of large onions, cut up; 1 quart of small ions, whole; 1 large cauliflower, 3 green peppers and 3 red peppers. Let tand in hot brine over night, drain, then add 3 cups sugar, % gallon white vine vinegar, % lb. mustard seed, 144 ounce yellow sugar, 4% gallon white fine vinegar, 4 lb. mustard seed, 4 ounce of celery seed. Let come to a oil, then make paste: 2-3 cup flour, Y% yellow mustard, 1% ounce tumeric owder, wet with vinegar. Stir slowly and let boil up—Mrs. S. J. Schelly, rantford, Ontario. RHUBARB CATSUP. One quart of rhubarb, cut in squares, 1 cup ugar, 1 level tablespoon salt, % teaspoon of pepper, % teaspoon of cin- amon, 44 teaspoon of cloves, % teaspoon of tumeric, 14, cover with water

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