Tomato Catsup

Ingredients

• a peck of tomatoes
• two onions
• a pint of vinegar
• a cupful of salt
• half a cupful of mustard
• two tablespoonfuls each of powdered cloves, mace, allspice, and black pepper
• one level teaspoonful of cayenne-pepper

Method

1. 1

   Scald and peel a peck of tomatoes and two onions; boil them with a pint of vinegar in the preserving-kettle, until they are tender enough to rub through a sieve with a potato-masher; then add to them a cupful of salt, half a cupful of mustard mixed with the same quantity of vinegar, two tablespoonfuls each of powdered cloves, mace, allspice, and black pepper, and one level teaspoonful of cayenne-pepper.

2. 2

   Boil all these ingredients together again for an hour, and then bottle the hot catsup in bottles heated in hot water; cork and seal the bottles while hot.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 146. The excerpt below is the record exactly as published.

TOMATO CATSUP. Scald and peel a peck of tomatoes and two onions ; boil them with a pint of vinegar in the preserving-kettle, until they are tender enough to rub through a sieve witli a potato- masher; then add to them a cupful of salt, half a cupful of mustard mixed with the same quantity of vinegar, two tablespoonfuls each of powdered cloves, mace, allspice, and black pepper, and one level teaspoonful of cayenne-pepper

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