Tomato Catsup

Ingredients

• each gallon thus prepared
• four tablespoonfuls of salt
• three of ground mustard
• two of black pepper
• one of allspice
• half as much cloves
• half as much cayenne pepper
• a pint of the strongest cider or wine vinegar

Method

1. 1

   The tomatoes must be fresh and fully ripe.

2. 2

   Scald them and press through a sieve that will retain all the seeds and skins.

3. 3

   To each gallon thus prepared, when cold, add four tablespoonfuls of salt, three of ground mustard, two of black pepper, one of allspice, half as much cloves, and half as much cayenne pepper; also a pint of the strongest cider or wine vinegar.

4. 4

   Simmer the whole together for four hours.

5. 5

   Bottle and cork tight.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 141. The excerpt below is the record exactly as published.

Tomato Catsup. ^The tomatoes must be fresh and fully ripe. Scald them and press through a sieve that will retain all the seeds and skins. To each gallon thus prepared, when cold, add four tablespoonfuls of salt, three of ground mustard, two of black pepper, one of allspice, half as much cloves, and half as much cayenne pepper ; also a pint of the strongest cider or wine vinegar

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