Tomato Catsup

Ingredients

• one bushel of ripe tomatoes
• three teacupfuls of white sugar
• one of salt
• one heaping tablespoonful of black pepper

Method

1. 1

   Wash and slice the tomatoes; boil until tender without water.

2. 2

   Cool and rub through a sieve.

3. 3

   Return to the fire and boil until thick.

4. 4

   Add sugar, vinegar, salt, and black pepper.

5. 5

   Continue boiling until reduced to two gallons.

6. 6

   Bottle while hot, adding a teaspoonful of apple vinegar to each bottle before corking.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 32. The excerpt below is the record exactly as published.

Tomato Catsup It is very essential that gpod apple vinegar be used. Stir constantly while cooking. If the tomatoes to be used for catsup are not thor- oughly ripe when gathered, place them in shallow bas- kets, and keep until they reach the proper stage for use. Tomato Catsup Wash and slice one bushel of ripe tomatoes; boil until tender, using no water ; remove from the fire, and let them cool ; then rub them through a sieve. Return to the fire, and boil until very thick; now add three teacupfuls each of white sugar and good apple vinegar, one of salt and one heaping tablespoonful of black pepper

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