Ripe Tomato Catsup

Ingredients

• four quarts unpared, sliced tomatoes
• two tablespoons of salt
• two tablespoons of mustard
• two tablespoons of black pepper
• quarter tablespoon ceyenne
• cup of brown sugar
• pint of vinegar
• 1-2 tablespoon each of cinnamon
• 1-2 tablespoon each of cloves
• a pint of currant jelly

Method

1. 1

   Stew and strain tomatoes, then add salt, mustard, black pepper, cayenne, brown sugar, and vinegar.

2. 2

   Boil to the consistency of cream, then add cinnamon, cloves, and currant jelly.

3. 3

   Can or bottle hot, seal with corks and dip in sealing wax.

Nutrition per serving

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 18. The excerpt below is the record exactly as published.

2 tablespoons of salt, iMix all well together and add 1-2 gal. of good vinergar, boil slowly 20 minutes. MRS. OORDON, Charlottesville, Va. 54 UNIVERSAL PICKLE. To 6 qts. vinegar, add 1 lb salt lib ground mustard and 1 oz. each of cloves, ginger, mace allspice, black pepper and turmeric, a tablespoon red pepper. Boil all together except the mustard and turmeric, which must be added after the vinegar is cold, made into a smooth paste wtih some of the vinegar. Then put in a large stone jar, keep closely covered. Add vegetables as they are gathered. Be sure to rinse before putting in. Small onions, cucumbers beans, okra and cabbage cut into small pieces, indeed any young tender vegetables may be used. Sugar added to taste. This pickle is said to keep indefinitely. MRS. P. H. CHAMBERLAIN. SOUR PICKLES. Make a brine strong enough to float an egg. Put cucumbers in this and let them stay 24 hours. Remove from brine, wipe dry and place in fruit jars. Put vinegar in a porcelain ket- tle and bring to a boil. Pour this over the cucumbers and seal tightly. MRS. JACKSON. SPICED GRAPES. 5 lb grapes. 3 lb sugar. Put in one kettle the skins, in an- other the pulps. Put water to the skins, boil until tender. Strain pulp through seive, then put all together with the sugar two tea- spoons of cinnamon, one of cloves and one of allsipce. Boil until thick. MISS ETTA HART. 55 RIPE TOMATO CATSUP. Stew and strain four quarts un- pared, sliced tomatoes, add two table- spoons each of salt, mustard and black pepper and quarter tablespoon cey- enne, cup of brown sugar and pint vinegar. Boil to the cod sister cy of cream, watching carefully to prevent burninr Then set on back of stove and add 1-2 tablespoon each of cinna- mon and cloves and a pint of currant jelly

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