Tomato Catsup

Ingredients

• three gallons of ripe tomatoes
• two pints of vinegar
• three table-spoonfuls of salt
• five of sugar
• one pint of chopped onions
• half a tea-spoonful of ground cloves
• half a tea-spoonful of mace
• half a tea-spoonful of allspice
• half a tea-spoonful of cinnamon
• one-fourth of a tea-spoonful of Cayenne pepper
• one tea-spoonful of Lexington mustard
• a tea-spoonful of salad oil

Method

1. 1

   Take ripe tomatoes, cut out blemishes, scald and strain.

2. 2

   To juice add vinegar, salt, sugar, and onions in a muslin bag; boil to one quart.

3. 3

   Stir in spices before removing from heat.

4. 4

   Bottle while hot, adding salad oil.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 38. The excerpt below is the record exactly as published.

TOMATO CATSUP. Take three gallons of ripe tomatoes, cut out the blemishes, scald and strain through a cloth, not allowing the pulp to press through. To ten pints of juice add two pints of vine- gar, three table-spoonfuls of salt, five of sugar, and one pint of chopped onions, in a muslin bag; put it into a preserv- ing-kettle, and boil to one quart, or thick as boiled custard. Just before taking it off the fire, stir in half a tea-spoonful each of ground cloves, mace, allspice, cinnamon, and black pepper, one-fourth of a tea-spoonful of Cayenne pepper, and one tea-spoonful of Lexington mustard. Bottle it while hot, putting a tea-spoonful of salad oil in each bottle, and seal. Mrs. M. H. McConnell. TOMATO CATSUP. Boil one bushel of tomatoes until soft, strain them through a fine sieve ; add one-half gallon of vinegar, half a pint of salt, two ounces of ground cloves, one-fourth of an ounce of allspice, one-fourth of an ounce of Cayenne pepper, three ta- ble-spoonfuls of black pepper, and five, heads of garlic peeled and separated; mix well, and boil until reduced to one-half; then bottle without straining. Mrs. J. B. Huston. CUCUMBER CATSUP. Pare and grate the cucumbers. To one quart of cucum- bers add three large onions grated, one tea-spoonful of salt, and one tea-spoonful of ground pepper; drain through a sieve; measure the juice, and add the same quantity of vin- egar. It must be closely sealed, as it is hard to keep. Mrs. Julia Chenoweth. (SO) TJie New Kentucky Home Cook Book. 81 MIXED CATSUP. Take three dozen large cucumbers and one peck of green tomatoes sliced ; sprinkle salt over them, and let them stand overnight ; then slice six large onions and one dozen bell- peppers ; grind all together in a sausage-grinder, squeeze dry with the hands, and add one table-spoonful of ground black pepper; put in self-sealing jars, fill them half full with the ingredients, then fill up with pure cider vinegar. Mrs. L. C. Dimmitt. RED CATSUP. To half a bushel of peeled tomatoes add one quart of good cider vinegar, two pounds of brown sugar, two small boxes of mustard, two ounces of allspice, one-half ounce of cloves, two tea-spoonfuls of red pepper, one-half pound of salt, twenty cloves of garlic, and one handful of peach-tree leaves. Boil all together for four hours, and then strain. If not thick enough, boil longer, stirring constantly to prevent sticking to the kettle. Bottle while hot, and seal. Mrs. Downing, Lexington, Ky. FRENCH CATSUP. Take one dozen cucumbers, two dozen green tomatoes, two dozen onions, one dozen green peppers, two heads of cab- bage ; chop all very fine, drain in a colander, and press out all the water with the hands » mix all together well, and season highly with mustard and cloves. Miss Fannie Brodrick. TOMATO CATSUP. Slice and boil ripe tomatoes until soft, press out the juice, put it on a brisk fire, and boil four gallons at once; add four table-spoonfuls of salt, one level table-spoonful of mace, one tea-spoonful of Cayenne pepper, half a tea-spoonful of oil of cloves, and one quart of pure cider vinegar ; a little sugar may be added if desired. Boil it until thick, and bottle it and seal it while hot. Mrs. H. C. Ashton. 6 82 The New Kentucky Home Cook Book. WALNUT CATSUP. Take fifty tender white walnuts that can be easily pierced with a pin ; mash and put them in a gallon of vinegar ; boil it down to three quarts and strain it; add half an ounce of ground allspice, half an ounce of mace, quarter of an ounce of cloves, and half a tea-spoonful of blac

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