Ripe Tomato Catsup

Ingredients

• 1 peck ripe tomatoes
• 4 onions
• 1 quart cider vinegar
• 3 green peppers, or 1 spoon of cayenne
• 3 cups brown sugar
• 4 pieces of ginger or 2 tablespoons ground ginger
• 3 tablespoons salt
• 2 tablespoons black pepper
• 2 tablespoons made mustard
• 2 tablespoons cloves
• 2 tablespoons celery seed
• 2 tablespoons cinnamon
• 2 tablespoons allspice
• 2 tablespoons white mustard seed

Method

1. 1

   Prepare the tomatoes and cut up with the onions and boil in their own liquid till tender.

2. 2

   Let them cool, then strain through colander and add spices, sugar, and vinegar and let them boil 2.5 hours or till very thick.

3. 3

   Bottle and seal while hot.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 79. The excerpt below is the record exactly as published.

RIPE TOMATO CATSUP Mrs. John W. Fox 1 peck ripe tomatoes, 4 onions, 324 CATSUPS 1 quart cider vinegar, 3 green peppers, or 1 spoon of cayenne, 3 cups brown sugar, 4 pieces of ginger or 2 tablespoons ground ginger, 3 tablespoons salt, 2 tablespoons black pepper, 2 tablespoons made mustard, 2 tablespoons cloves, 2 tablespoons celery seed, 2 tablespoons cinnamon, 2 tablespoons allspice, 2 tablespoons white mustard seed

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