Tomato Catsup

Ingredients

• One peck tomatoes
• one-half cup of sugar
• two cups of vinegar
• two teaspoons of cloves
• two teaspoons of ginger
• two teaspoons of mustard
• three teaspoons of salt
• one-half teaspoon of red pepper

Method

1. 1

   Boil about two hours or longer.

Nutrition per serving

As published

This recipe was extracted from The New century cook book (1899), page 49. The excerpt below is the record exactly as published.

Tomato Catsup, as my mother makes it. One-half bushel ripe tomatoes, one tablespoon ginger, one tablespoon ground cloves, two teaspoons cinnamon, one-half teaspoon red pepper, one teaspoon mustard, two-thirds tea-cup salt, one-half tea-cup sugar, one pint cider vinegar, a few onions chopped fine and tied in a cloth. Boil tomatoes until tender; put them through colander; add spices and simmer three or four hours. Mrs. A. O. McLain. Tomato Catsup. Boil tomatoes until thoroughly cooked, put through a sieve, and add to every gallon of juice, one pint vinegar, one cup sugar, one teaspoon each salt, cinnamon, mustard, ginger and cayenne pepper. Boil to required thickness. Mrs. A. G. Lane. French Mustard. One-half cup mustard, one-half cup vinegar, one teaspoon salt, one teaspoon flour, one tablespoon sugar. Mix, boil and stir until it thickens, then add four tablespoons vinegar and one well beaten egg. Tomato Catsup. One peck tomatoes, one-half cup of sugar, two cups of vine- gar, two teaspoons of cloves, two teaspoons of ginger, two tea- spoons of mustard, three teaspoons of salt, one-half teaspoon of red pepper

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