Tomato Catsup

Ingredients

• One gallon skinned tomatoes
• one pint vinegar
• two tablespoons of salt
• two tablespoons of English mustard
• one of white pepper
• two tablespoons of cloves
• two tablespoons of cinnamon
• one of allspice
• a cup of sugar
• one large red and one green pepper
• one pint sliced onions

Method

1. 1

   Use whole spices.

2. 2

   Cook all well together, let stand overnight, then strain first through colander, then sieve.

3. 3

   Then cook until thick enough and bottle while hot.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The New century cook book (1899), page 48. The excerpt below is the record exactly as published.

two tablespoons of salt, two teaspoonfuls of all kinds of spices and ginger. Cook all together until done. Oakland Church. Chili Sauce. One peck tomatoes, boiled, strained through a colander, two quarts onions; one dozen green peppers, chopped fine, one quart vinegar, one small teacupful salt, four teacupfuls of brown sugar, two tablespoonfuls of whole spice (tied in a cloth.) Boil the whole for two hours. Mrs. H. Hill. 96 New Century Cook Book. Chili Sauce. Twelve ripe tomatoes, four peppers, two onions, two cups sugar, three cups of vinegar, two tablespoons salt, one table- spoon cinnamon. Chop tomatoes and onions separately very fine, add the peppers (chopped) and other ingredients and boil one and one-half hours. Bottle and it will keep a long time. Mrs. W. A. Lowell. Chili Sauce. Twenty-four large ripe tomatoes, six green peppers, four large onions, three tablespoons salt, eight tablespoons brown sugar, six teacupfuls good vinegar. Chop peppers and onions very fine. Peal and cut the tomatoes. Boil all together three hours. Mrs. H. L. Rankin. Chili Sauce. Thirty ripe tomatoes, seven green peppers, ten onions, twelve tablespoonfuls sugar, five tablespoonfuls salt, five cups of vinegar. Chop onions and peppers very fine. Cook one hour and a half. Mrs. W. J. Ludington. Chili Sauce. Twenty-four ripe tomatoes, six peppers, four onions, four tablespoons sugar, two tablespoons salt, one tablespoon ginger, one tablespoon cloves, one tablespoon allspice, one tablespoon cinnamon, one quart vinegar. Simmer slowly two hours. Mrs. Prentiss Warner Drew. Chili Sauce. One peck tomatoes, one-half teacup red peppers, chopped, two teacups sugar, two teacups chopped onions, one-half teacup salt, three pints vinegar, three teaspoons cloves, three teaspoons cinnamon, two teaspoons nutmeg, two teaspoons ginger. Boil three hours. Mrs. O. B. Jennings. Chili Sauce. Thirty-six large tomatoes, ten large onions, eight large red peppers, eleven cups vinegar, twelve tablespoons sugar, six tablespoons salt, one tablespoon of cinnamon, cloves, allspice and ginger. Chop tomatoes, onions and peppeis fine and boil one and three-fourths hours. Mrs. B. E. Arntzen. New Century Cook Book. 97 Chili Sauce. Thirty-six ripe tomatoes, six large peppers, four large onions. Cut the whole small and boil until the mixture can be put through a colander. When strained add one tablespoon cinnamon, one tablespoon cloves, two tablespoons salt, one cup sugar two and a half cups vinager, simmer for a hour, then bottle and seal. Set in cool place and it will keep good. Mrs. J. M. Melville. Chili Sauce. One peck peeled tomatoes, one dozen chopped onions, one half dozen chopped red peppers, eight tablespoons of salt, six- teen tablespoonfuls of sugar, four tablespoonfuls of cinnamon, four tablespoonfuls of ginger, four tablespoonfuls of cloves, two tablespoonfuls of allspice and eight cups of vinegar. Chop the onions and peppers together; boil the tomatoes three hours, add onions, peppers, vinegar and spices. Let boil another hour and seal while hot. Mrs. P. G. Burns. Tomato Sauce. Twelve tomatoes, two onions, two green peppers, three tablespoons sugar, two teaspoons salt, one and a half cups vine- gar. Boil an hour or more. N. C. F. Tomato Catsup. Put into two quarts of tomato pulp (or two cans of canned tomatoes), one onion, cut fine, two tablespoonfuls of salt, and three tablespoonfuls of brown sugar. Boil until quite thick; then take from fire and strain it through a sieve, working it until it is all through but the seeds. Put it back on the stove, and add two tablespoonsful of mustard, one of allspice, one of black pepper, and one of cinnamon, one teaspoon of ground cloves, half a teaspoonful of cayenne pepper, one grated nutmeg, one pint of good vinegar, boil it until it will just run from the mouth of the bottle. It should be watched, stirred often that it does not burn. If sealed tight while hot, in large mouthed bottles, it will keep for years. Mrs. Josie Baker. Tomato Catsup. One gallon skinned tomatoes, one pint vinegar, two table- spoons of salt, two tablespoons of English mustard, one of white pepper, two tablespoons of cloves and cinnamon and one 98 New Century Cook Book. of allspice, a cup of sugar, one large red and one green pepper, one pint sliced onions

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