Tomato Catsup (1)
From The hearthstone; or, Life at home, 1883
Serves 8
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 332. The excerpt below is the record exactly as published.
two quarts of skinned tomatoes, two tablespoonfuls of salt, two of black pepper, two of ground mustard, one of spice, and four pods of pepper; mix and rub these well together, and stew them slowly in one pint of strong vinegar three hours ; strain through a sieve, and simmer down the liquid to one quart. Put this in a bottle and cork tightly. Tomato Catsup (2). — One and one-half gallons of tomatoes, eight tablespoonfuls of mustard-seed, bruised, four tablespoonfuls of black COOKERY RECIPES. 515 pepper, four tablespoonfuls of salt, one-half tablespoonful of ground allspice, one-half tablespoonful of cayenne pepper; boil it four hours, putting in a little at a time of sharp vinegar, so as to have at the end of four hours one-half gallon of catsup; pass it through a coarse sieve to strain out all but the rich pulp and spice. Tomato Catsup (3)
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