Tomato Catchup

Ingredients

• one bushel of ripe tomatoes
• one cup of salt
• two pounds of brown sugar
• half an ounce of cayenne pepper
• three ounces each of ground all-spice
• three ounces each of mace
• three ounces each of celery seed
• two ounces of ground cinnamon
• two quarts of best cider vinegar
• a pint of brandy

Method

1. 1

   Boil the tomatoes, strain to remove skins.

2. 2

   Mix salt, sugar, cayenne, allspice, mace, celery seed, and cinnamon into the tomatoes.

3. 3

   Add vinegar, strain, and boil until reduced by half.

4. 4

   Optionally add brandy before finishing.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 236. The excerpt below is the record exactly as published.

Tomato Catchup. (Mrs. Campbell.) Boil one bushel of ripe tomatoes, skins and all, and when soft strain through a colander to remove the skins only. Mix one cup of salt, two pounds of brown sugar, half an ounce of cayenne pepper, three ounces each of ground all- spice, mace, and celery seed, two ounces of ground cinna- mon, and stir into the tomato. Add two quarts of best cider vinegar, and when thoroughl}^ mixed strain through a sieve. Pour all that runs through into a large kettle, and boil slowl}^ till reduced one half. It is an improvement to add a pint of brandy

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