Tomato Catsup

Ingredients

• a gallon of ripe tomatoes
• four tablespoonfuls of sait
• the same of ground blàck pepper
• half a spoonful of ground allspice
• three spoonfuls of ground mustard
• eight pods of red pepper
• enough vinegar
• bottle up when cold

Method

1. 1

   Skin the tomatoes by pouring boiling water over them and let them cool.

2. 2

   Put them in a stew pan with salt, black pepper, allspice, and mustard.

3. 3

   Add red pepper and stew until soft.

4. 4

   Thin with vinegar to strain, cook for 15 minutes, and bottle when cold.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 42. The excerpt below is the record exactly as published.

TOMATO CATSUP. RECIPE FOR MAKING A SMALL QfUANTITY. Take a gallon of ripe tomatoes, skin them by pour- ing boiling water over them; let them get cold;, and put them in a stew pan with four tablespoonfuls of sait, and the same of ground blàck pepper, half a spoonful of ground allspice, and three spoonfuls of ground mustard. Throw in eight pods of red pepper, and let ail stew slowly until the tomatoes are soft and tender. Thin the mixture with enough vinegar to allow the catsup to be strained through a sieve; cook it flfteen minutes, and bottle up when cold

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