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Tomato Catsup
From The national course in home economics, 1917
Serves 1
Pour over a teaspoonful of olive oil before corking. Recipe by H. F. L.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 282. The excerpt below is the record exactly as published.
TOMATO CATSUP. "One -half bushel of tomatoes, one teacupful of salt. Boil and strain through a coarse sieve. Add one-half teaspoonful of powdered cloves, one teaspoonful of powdered allspice and four dashes of cayenne
Cook this with the app: pantry check, scaling, and the assistant.