Tomato Catsup

Ingredients

• Slice a peck of unpeeled tomatoes
• six white onions
• three bay-leaves
• a tablespoonful, each, of powdered mace
• powdered pepper
• powdered cloves
• a tablespoonful of sugar
• a half teaspoonful of salt
• a half teaspoonful of paprika
• a pint of vinegar

Method

1. 1

   Slice tomatoes and onions, boil together until soft enough to rub through a colander.

2. 2

   Strain through a sieve and return to fire with spices tied in a cheese-cloth bag.

3. 3

   Boil for nearly six hours, stirring frequently.

4. 4

   Remove the bag and pour in vinegar.

5. 5

   Bring to a boil and remove from fire.

6. 6

   When cold, bottle and seal.

Nutrition per serving

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 55. The excerpt below is the record exactly as published.

Tomato Catsup Slice a peck of unpeeled tomatoes with six white onions and boil together until so soft they can be rubbed through a colander. Now strain through a sieve and return to the fire with three bay-leaves, a tablespoonful, each, of powdered mace, pepper, cloves, sugar, salt, a half teaspoonful of paprika, and a tablespoonful of celery seed — this last tied up in a small cheese-cloth bag. Boil for nearly six hours, stirring frequently. Remove the bag of celery seed, and pour in a pint of vinegar

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