Tomato Catsup

Ingredients

• One gallon of tomatoes (strained)
• six tablespoons salt
• three tablespoons black pepper
• one tablespoon cloves
• two tablespoons cinnamon
• two tablespoons allspice
• one and one-half pints vinegar

Method

1. 1

   Boil down one-half.

2. 2

   One peck of tomatoes will make one gallon strained.

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 29. The excerpt below is the record exactly as published.

TOMATO CATSUP. One gallon of tomatoes (strained), six tablespoons salt, three tablespoons black pepper, one tablespoon cloves, two tablespoons cinnamon, two tablespoons allspice, one and one- half pints vinegar ; boil down one-half. One peck of toma- toes will make one gallon strained. 72 "Mother Hubbard's Cupboard. GREEN TOMATO CATSUP. One peck of green tomatoes, one dozen large onions, one- half pint salt ; slice the tomatoes and onions. To a layer of these add a layer of salt ; let stand twenty-four hours, then drain. Add one-quarter pound mustard seed, three dessert- spoons sweet oil, one ounce allspice, one ounce cloves, one ounce ground mustard, one ounce ground ginger, two table- spoons black pepper, two teaspoons celery seed, one-quarter pound brown sugar. Put all ingredients in preserving pan, cover with vinegar, and boil two hours. L. B. TOMATO CATSUP. One peck ripe tomatoes, cut up, boil tender and sift through a wire sieve ; add one large tablespoon ground cloves, one large tablespoon allspice, one large tablespoon cinnamon, one teaspoon cayenne pepper, one-quarter pound salt, one- quarter pound mustard, one pint vinegar. Boil gently three hours. Bottle and seal while warm. Mrs. Lane. GRAPE CATSUP. Five pints of grapes, simmer until soft, then put through a colander ; add to them two pints brown sugar, one pint vinegar, two tablespoons allspice, two tablespoons cinnamon, two tablespoons cloves, one and one-half teaspoons mace, one teaspoon salt, one and one-half teaspoons red pepper. Boil till thick ; then bottle. E. & I. RIPE CUCUMBER PICKLE. Pare and scrape out the inside of the cucumber ; put in a weak brine for twenty-four hours. Make a syrup of sugar and vinegar ; boil a few slices of the cucumber at a time in this, until they look clear. When the cucumbers are all cooked, boil down the syrup and pour over them. M. C. Pickles, Canned Fruit, &c. 73 RIPE CUCUMBER PICKLE. Peel and take out the inside of the cucumbers ; cut in pieces, put in cold vinegar, let them lie twenty-four hours ; then to a quart of vinegar put two pounds of sugar and one ounce cinnamon buds. Boil the whole together, until the cucumbers are clear. PICKLED WATERMELON. Take the green part of the rind of the lemon, pare and cut in small pieces. To one quart of vinegar add two pounds of sugar, one ounce of cassia buds. In this boil the rind until clear and tender. L. H. SPICED PEACHES. Seven pounds fruit, one pint vinegar, three pounds sugar, two ounces cinnamon, one-half ounce cloves. Scald to- gether sugar, vinegar and spices ; pour over the fruit. Let it stand twenty-four hours ; drain off, scald again and pour over fruit, letting it stand another twenty-four hours. Boil all together until the fruit is tender. Skim it out and boil the liquor until thickened. Pour over the fruit and set away in a jar. SPICED GRAPES. Seven pounds grapes, three pounds sugar, one pint vinegar, one tablespoon cloves, one tablespoon cinnamon. SWEET PICKLED PEACHES. One peck peaches, three pounds brown sugar, one quart vinegar. Dip each peach in a weak solution of soda water, and wipe dry to remove roughness. Stick three or four cloves in each peach. Heat the vinegar and sugar, then put. in the peaches and cook until tender. Mrs. E. S. Converse. 74 "Mother Hubbard's Cupboard." PIKLED PEACHES. One peck peaches, three pounds sugar, one quart vinegar, cloves. PICKLED PLUMS. Four pounds plums, two pounds sugar, one pint vinegar. PICKLED PEARS. One-half bushel pears, three quarts vinegar, five pounds sugar, cinnamon to taste. SPICED BLACKBERRIES. To six pints fruit take two and one-half pints sugar, one and one-half pints vinegar

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