Tomato Catsup
From Selection and preparation of food, 1907
Presented as published in 1907. 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 Selection and preparation of food (1907) by Isabel Bevier, page 20. The excerpt below is the record exactly as published.
Tomato Catsup. 1 gal tomato juice 1 oz whole peppercorns 1 qt cider vinegar 1 oz whole spice 1 lb brown sugar £ oz whole cloves 4 oz salt £ oz whole ginger 1 oz ground mustard
Cook this with the app: pantry check, scaling, and the assistant.