Tomato Catsup (1)

Ingredients

• 1 peck tomatoes
• 1 tablespoonful salt
• 1 tablespoonful mace
• 1 tablespoonful black pepper
• 1 tablespoonful cloves powdered
• 1 tablespoonful of celery seed
• a teaspoonful cayenne
• 1/2 lb. tin of mustard

Method

1. 1

   Make a small incision in each tomato, boil until soft, work through a colander and then a hair sieve.

2. 2

   Add remaining ingredients (celery seed in a muslin bag) and boil for 6 hours, stirring for the first 5 hours.

3. 3

   Pour into a stone jar, allow to stand for 12-14 hours in a cold place, then add vinegar, remove celery seed, bottle, cork, and seal.

Nutrition per serving

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 64. The excerpt below is the record exactly as published.

Tomato Catsup (1) — To 1 peck tomatoes allow 1 tablespoonful salt, mace, black pepper, cloves powdered, and 1 of celery seed; a teaspoonful cayenne, Y ^b. tin of mustard. Make a small incision in each tomato, put into an enameled saucepan, and boil until perfectly soft, and the pulp dissolved; work through a colander, then through a hair sieve. Place upon the stove, adding the remaining ingredients (the celery seed must be confined in a muslin bag), and boil 6 hours. Stir occasionally for the first 5 hours, and all the last hour. Pour into a stone jar; allow to stand from 12 to 14 hours in a cold place. When perfectly cool add a pint of strong vinegar, remove the celery seed, bottle, cork, and seal. Keep in a dry, dark place. Tomato Catsup (2) — Ripe tomatoes; to every lb. of juice add a pint of vinegar, a dessertspoon- ful sliced garlic, a small teaspoonful of salt and white pepper. Place a number of ripe tomatoes in a jar; cover and bake till tender. Strain and work 137 138 White Ribbon Cook Book. through a sieve, and add the above ingredients. Pour into a stewpan and boil until the ingre- dients are perfectly soft. Work through the sieve a second time, and to every pound squeeze the juice of three lemons. Boil' again until of the thickness of cream. Set aside to get cold. Bottle, cork and seal, and keep in a dry, dark place. Walnut Catsup — Wash the shells of walnuts,, bruise them slightly, put them with salt in a stone jar for two or three weeks until they fer- ment, then boil them up, strain off the liquor, add to every 2 quarts 1 oz. each of allspice, ginger, black pepper, cloves and mace; boil the whole 1 hour; let it cool, bottle it, and tie a blad- der over the corks. French Mustard — One quart of brown mus- tard seed, 1 handful each of parsley, chervil, tar- ragon and burnet, 1 teaspoonful of celery seed,

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