Tomato Catsup

Ingredients

• Pare one-half bushel tomatoes
• one quart vinegar
• one-half pint salt
• One tablespoonful each of cloves
• ginger
• two tablespoonfuls each ot mustard
• two tablespoonfuls each ot black pepper
• two tablespoonfuls each ot allspice
• one-half teaspoonful cayenne pepper

Method

1. 1

   Cook tomatoes until soft, sift to remove seeds, then cook until thick.

2. 2

   Add vinegar, salt, and spices, cook for 10 minutes, then bottle and cork tightly.

As published

This recipe was extracted from The Rural cook book (1907), page 136. The excerpt below is the record exactly as published.

tomato catsup. L,.,,l,;.d.,Gl_K1gIC 160 '" " THE RURAL COOK BOOK. Gooseberry Catsup.— Five pounds of fruit, three pounds of sugar, 1^ quart of vinegar, one tablespoonful of cloves, three tablespoonfuls of cinnamon, two tablespoonfuls of allspice. Wash the berries, put them in a porcelain stewpan, mash them well, add the other ingredients and boil until thick. Seal while hot Grape Catsup.— Pick seven pounds of grapes off-the stems, wash them, put them in a stone jar and set the jar over the fire in a deep pot oS boiling water. Let the grapes cook in this manner for an hour in order to loosen the seeds. Removt from the fire and strain through a sieve, being careful that all the pulp goes through. Then add a pint of good cider vinegar, three and a half pounds of sugar and a teaspDonful each of cinnamon and cloves. Return to the fire and cook until thick. Mushroom Catsup. — The mushrooms should be freshly gathered; care- ■•fully examined to see that they harbor no insects, and wiped, but not washed. Put a layer of mushrooms in the bottom of an earthen tkh, and sprinkle well with salt; then another layer and more salt, continuing until all are used. Cover with a folded towel, and stand in a cool place for S4 hours; then mash and strain through a coarse bag. If put in a warm place the juice will ferment. To every quart of liquid add one ounce of- pepper corns, and boil slowly in a porcelain -lined kettle for 30 minutes; then add one-fourth ounce whole ajlspice, one-half ounce sliced ginger root, one dozen whole cloves and three blades of mace. Boil 15 minutes longer, then take from the fire and stand aside to cool. When cool, strain through flannel, and put in small bottles, filling to the very top, Cork tightly, and dip cork in sealing wax. This is a delicious relish or seasoning, especially with poultry and mutton. Oude Sauce. — Four quarts of green tomatoes, 18 small peppers, 18 small white onions ; chop all together, add three cupfuls of salt and let stand ever night. In the morning drain off the water and add four cupfuls of sugar, four of horseradish, four tablespoonfuls of ground cloves, four of cinnamon and cover with vinegar; stew gently all day, ■ then bottle and seal. Pepper Sauce,— Take two dozen large ripe peppers, remove the stems and most of the seeds ; put them in a kettle with three sliced onions, two cloves of garlic, one teaspoouful of salt, one pint of vinegar and one table- spoonful of grated horseradish; boil together until the vegetables can be . rubbed through a coarse sieve ; return to the fire, add a pint of vinegar, one tablespoonful of brown sugar, one teas'poonfnl each of ground cloves, allspice and black pepper ; boil five minutes ; bottle and seal while hot. Plum Catsup,— Wash and drain four quarts of damson plums ; cover with a quart of water and cook slowly until tender, then press through a sieve, rubbing throDgb a* much pulp and skin ai you can; return to the kettl«; add tbrcc-quartcrt of A pound of sugar, two level tcatpoonfuU. THE RURAL COOK BOOK. 181 1 half leaspoonful of allspice and one of ground cloves; simmer gently until as thick as tomato catsup; then bottle and cork. Peach Catiiip. — Pare and quarter one peck of firm, ripe peaches ; add one pint of water to the peelings and one dozen sliced kernels; simmer 30 minutes, then strain ; add peaches to the liquor and simmer another 30 minutes ; add one cupful of vinegar, one-half cupful each of lemon juice and sugar, two teaspoonfuls of ground cinnamon, and one-half teaspoonful each of ground cloves, mace and pepper, and boil very slowly until as thick as desired. Seal hot in pint. jars. Red Pepper Catsup. — Two dozen pods of red pepper ; put in a preserve keltle with a half pint of strong vinegar and a pint of water; set on the stove and Jet come to a boil. Add one root of grated horseradish, three sliced onions, six whole cloves and one-half ounce of white mustard seed. Let hoil 10 minutes longer and strain. Put back in the kettle with a half teaonpful of brown sugar, one ounce of celery seed and a pint of strong vinegar. Boil one hour, then bottle. This catsup will keep any lengtli Shirley Sauce. — Chop very fine twenty-four large tomatoes, two large onions, -two peppers ; add one tahlespoonful of salt, two of sugar, one teaspoonful each of ginger, cloves, allspice, cinnamon, one nutmeg, one pint of vinegar. Stew oile hour and bottle while hot. Southern Mixed Catsup. — Peel and cut vp enough crisp, green cucum- bers to fill a haff-gallon measure, sprinkle witli salt and let stand six hours, press the water from Ihem and scald in weak vinegar. Prepare half a gallen of cabbage in the same way. Chop one dozen small onions, cover with boiling water and let stand half an hour. Cut in slices one quart of green tomatoes, one pivt of green beans, one dozeij. small ears of tender corn and one doien green peppers. Scald and drain them. Mix two tablespoonfuls of grated horseradish, one teacupful of ground Hjustard, two cupfuls of white mustard seed, three tablespoonfuls of turmeric, tine of mace, three of celery seed, one of cinnamon, one of cayenne, two of olive oil and one pound of sugar. Put in a jar with the prepared vegetables and cover with boiling vinegar. Tomato Catsup.^Pare one-half bushel tomatoes and cook until very soft, sift them, taking all the seeds out. Then cook until as thick as you desire the catsup and then add one quart vinegar, one-half pint salt, and the following spices: One tablespoonful each of cloves, ginger'and cinna- mon, two tablespoonfuls each ot mustard, black pepper and allspice, and one-half teaspoonful cayenne pepper

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