Ripe Tomato Soy

Ingredients

• 4 quarts of ripe tomatoes
• 7 onions sliced
• 1 cup salt
• 1 teaspoon red pepper
• 2 teaspoons allspice
• 2 teaspoons cloves
• 2 teaspoons ginger
• 2 teaspoons ground mustard
• 1/2 gallon of good vinegar
• 1/2 lb. white mustard-seed
• 4 cups sugar

Method

1. 1

   Peel and slice tomatoes and onions, sprinkle with salt, and let stand for 36 hours.

2. 2

   Drain, then add remaining ingredients and simmer for 2 hours.

3. 3

   Bottle and seal.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 406. The excerpt below is the record exactly as published.

tea- spoon cloves; boil 1 hour, stirring frequently, and keeping covered when not stirring; then take from the stove, let it cool, then strain, bottle, and seal. GRAPE CATSUP.— Take 6 lbs. grapes, boil in a little water and strain; add 3 lbs. sugar, 2 cups vinegar, 1 tablespoon each of cloves, cinnamon, extract of lemon, and salt; boil until thick, and bottle. GOOSEBERRY CATSUP.— To 8 quarts of gooseberrries add 4 lbs. brown sugar, 2 cups vinegar, 2 oz. cinnamon, 1 oz. cloves. Boil 4 hours slowly, and stir frequently. LEMON CATSUP.— Mix together 4 tablespoons of white mus- tard-seed, 2 tablespoons each of grated horseradish and sugar, 1 tablespoon each of white pepper and turmeric, 1 tablespoon each of mace and cloves, 1 saltspoon of cayenne pepper, 1 shallot minced fine; have the spices all ground fine, and sprinkle on 2 tablespoons salt. Add the grated rind and juice of 12 lemons, cover, and put for GOOSEBEKEIES. MUSHROOMS bottle and seal. MUSHROOM CATSUP.— Put the mush- rooms in layers, with salt sprinkled on each layer, and let stand 4 days; then mash them fine, and to each quart add |- of a teaspoon of black pepper, and boil it 2 hours in a crock set in boiling water; strain it from the liquor without squeezing; boil the liquor, and let it stand to cool and settle; then bottle and seal securely. OYSTER CATSUP.— Chop 1 quart of oysters^ put them in a porcelain kettle with their liquor and 1 cup vinegar; bring to a boil, skim off the scum as it rises, and boil 3 or 4 minutes; strain through coarse flannel or a hair sieve, return the liquor to the fire and add 1 tablespoon salt, and 1 teaspoon each of mace and cayenne pepper; boil 20 minutes, and bottle when cold, sealing it well. 548 CATSUPS AND SOYS PEPPER CATSUP.— Take 50 pods of large, red, bell peppers, seeds and all; add 1 x)int vinegar, and boil until you can pull it through a sieve; then add to the pulp 1 pint vinegar, 2 tablepoons each of sugar, cloves, mace, allspice, salt and onions, and boil all to the jDroper consistency. Some cooks omit the spices. TOMATO CATSUP. — Tomatoes for catsups are best gathered in August, as they become acid and watery later on. Select good toma- toes, scald and strain through a sieve; to each 2 quarts of the sifted tomatoes, allow 2| tablespoons each of black pepper, salt and ground mustard, 1 tablespoon of cloves, and 2 cups of vinegar; boil 3 hours and bottle for use. Tomato Catsup No. 2. — Take 1 bushel of tomatoes, 2 oz. salt, 1| oz. ground black pepper, 1 oz. ground cinnamon, ^ oz. ground cloves, 3 tablespoons ground mustard. Skin and slice the tomatoes, stew them until soft, rub through a sieve, and boil the pulp slowly until it is about the consistency of apple butter; then add 1 quart of vinegar to which has been added 1 cup of sugar and the above s^Dices; boil up twice, bottle and seal. WALNUT CATSUP.— Gather the nuts while they are young and tender enough to pierce with a pin easily; mash them to a soft pulp, and let them lie in salt water 2 weeks; drain them, cover with boiling vinegar, mix and mash them in it, and strain through a colander ; to each quart of the juice add 3 tablespoons each of pejDper and grated nutmeg, 2 tablespoons of powdered cloves, 1 tablespoon of ginger; boil 1 hour, and bottle when cold. The Walnut is a native of Persia. In the south of Europe it is quite largely consumed, being there considered wholesome and nutritious. The unripe fruit, when the shell walnjt. is soft, makes an excellent pickle. By boiling them in syrup a delicate sweetmeat is prepared. The oil pressed from the nut is sometimes used as a substitute for olive oil on the continent, and it is the nut oil used in painting. The matter left after the oil is extracted is nutritious for poultry or cattle. Grated walnuts are used in Spain for tarts and other dishes. SOYS. CURRANT soy.- Take i gallon of currants and add 2 cups vin- egar, 1 cup sugar (heaped), 1 tablespoon mace, the same of allspice, 1 teaspoon each of cinnamon and pepper; boil all together 1 hour, bottle and seal. Soy. — The genuine soy is made in Japan and China from the seeds of a plant called Dolichos Soja; the seeds are similar to our kidney bean, but are black. The Boy is made by boiling the seeds until soft, adding wheat or barley, allowing it to ferment, and then adding an equal amount of salt. It becomes clearer with age. CATSUPS AND SOYS 549 There are many stories of its adulteration, some of them unfortunately being too true. It is much liked with fish. The term has now come, however, to be applied to a kind of catsup. GOOSEBERRY SOY.— Take 2 cups vinegar, 3 lbs. sugar, and 6 lbs. gooseberries; boil 30 minutest QRAPE SOY. — Take 5 lbs. grapes and let them simmer gently until soft; strain through a sieve and add 2 tablespoons each of all- spice and cinnamon, ^ tablespoon each of cloves, grated nutmeg, and salt, 3 cups of sugar (heaped), and 2 cups vinegar; mix all thor- oughly, boil until thick, bottle and seal. PLUM SOY.— Take 1 gallon of plums, boil gently until tender, rub through a sieve, and add 2 tablespoons of sugar, the same of salt, 1 tablespoon each of cloves, ground mustard and black pepper, and 2 cups vinegar; boil gently 1 hour, bottle and seal. GREEN TOMATO SOY.— Take 4 quarts of green tomatoes, sliced but not peeled, 12 onions peeled and sliced, add 4 cuj^s sugar, 1 table- spoon each of cloves and allspice, 2 tablespoons each of black pepper; ground mustard and salt, and |- gallon of good vinegar; boil gently, stirring frequently, until tender; bottle and seal. RIPE TOMATO SOY.— Peel and slice 4 quarts of ripe tomatoes, slice and add 7 onions, sprinkle on 1 cup salt, and let stand 36 hours, when drain off the liquor; then add 1 teaspoon red pepper, 2 teaspoons each of allspice, cloves, ginger and ground mustard, and ^ gallon of good vinegar; let it simmer quietly 2 hours and add ^ lb. white mustard=seed and 4 cups sugar

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