Tomato Catsup

Ingredients

• four half pecks of ripe tomatoes
• 1 J^ pints of vinegar
• 1 teaspoonful Cayenne pepper
• y 2 tablespoonful black pepper
• J4 of a pint of salt
• 3 heads of garlic
• 3 tablespoonfuls whole allspice
• 3 tablespoonfuls whole cloves

Method

1. 1

   Wash, scald, and skin tomatoes, then cook until soft.

2. 2

   Strain, add vinegar, spices in cheesecloth bags, and boil for three hours, stirring constantly.

3. 3

   Remove spice bags, bottle, cork tightly, and seal with wax.

Nutrition per serving

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 11. The excerpt below is the record exactly as published.

TOMATO CATSUP. Mrs. Margaret Errickson Chambers, 1840. Contributed by Mrs. Katharine Errickson Hinckle, Philadelphia, Pa. Wash four half pecks of ripe tomatoes, place them in a pan, scald and skin them, then cook the tomatoes until they are soft, strain through a fine wire sieve and add 1 J^ pints of vinegar, 1 teaspoonful Cayenne pepper, y 2 tablespoonful black pepper, J4 of a pint of salt, 3 heads of garlic cut in small pieces, 3 tablespoonfuls whole allspice, 3 tablespoonfuls whole cloves

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