Tomato Catsup

Ingredients

• one bushel of ripe tomatoes
• half a gallon of good cider-vinegar
• three half-pints of salt
• two ounces of whole cloves
• a small teaspoonful of cayenne pepper
• two tablespoonsful of black pepper
• five heads of garlic skinned and separated

Method

1. 1

   Cut tomatoes, boil until soft, press through a sieve, add vinegar, salt, cloves, cayenne, black pepper, and garlic.

2. 2

   Mix and boil for three hours until reduced by half, then bottle without straining.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 141. The excerpt below is the record exactly as published.

one ounce of whole cloves, one ounce of allspice, one ounce and a half of black pepper, one ounce of yellow mustard-seed ; put in a large kettle a layer of tomatoes and onions, sprinkle them with the spioee, then put another layer of tomatoes and onions, more spices, and so on until all are in the kettle. Cover it with good cider- vinegar ; mix in a paste a quarter of a po'ind of English miis PICKLES. 296 tard with a little yinegar, thin it, and pour over the tomatoes, ke, ; stir it thoroughly through them, set the kettle on the baok of the range, and let all simmer together for half an hour; then put in jars. When oold, cover closely. * Hasturtiums. Drop them as you gather them into a jar of vinegar; put a spoonful of salt in after the jar is filled. * Mushroom Catsup. Put the mushrooms in a stone pot in layers, with salt sprin« kled over each layer, let them stand four days, then mash them, and to every quart add two-thirds of a teaspoonful of black pepper ; put them into a stone jar, and set it into a kettle of boiling water for three hours ; replenish the water round the jar, and keep up a fast boil ; then strain through a cloth, but do not squeeze it. Boil the juice half an hour longer, and let it stand until next day to settle ; then bottle, seal up, and keep in a cool place. * IValnut Catsup. Take young tender walnuts. If you cannot run a pin through them, they are too old. Prick each one through with a larding- needle, and lay them in a stone or earthenware pot or pan with a layer of salt and one of walnuts, allowing a handful of salt to every twenty-five walnuts ; cover them with cold water, let them lie two weeks, stirring up every day ; drain off the water into a kettle, cover the walnuts with boiling vinegar, crush them to a pulp, and strain through a cullender into the kettle with the jnice ; now measure it, and for every quart, add two ounces of white pepper, the same of ginger, an ounce of cloves, the same of grated nutmeg, a pinch of cayenne pepper, a small onion minced very fine, and a teaspoonful of celery-seed tied in a little piece of thin muslin. Boil all together for one hour. When eold, bottle it, stirring it up as you lip it out. WH aOOKEB T FROM MXPESIBNCE. Celtry Soy. One peek of tomatoes chopped tod cooked until soft; item add a teacnp of salt, half an one of white pepper, a teaspoonfiil of cayenne pepper, four onions chopped fine, half a ponnd of good brown sugar. Boil one hour, add a quart of sharp eider- ▼inegar, boil up again ; set it aside. When cold, add half a ovf of celery-seed crushed, and two tablespoons of ground dore^ and allspioe. Let it stand all night, press through a sicTC, bottle andieal. * Tomato Catsup. Out in pieces one bushel of ripe tomatoes, put them oyer the fire and boil them until Tery soft ; press them through a sicTe to take out the skins and seeds, add to them half a gallon of good cider-vinegar, three half-pints of salt, two ounces of whole elof OS, a small teaspoonful ef cayenne pepper, two tablespoonsful ef black pepper, five heads of garlic skinned and separated

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