Tomato Catsup

Ingredients

• one bushel of firm ripe tomatoes
• about three pints of water
• two large handfuls of peach leaves
• ten or twelve onions
• half a gallon of good strong cider vinegar
• two ounces ground spice
• two ounces ground black pepper
• two ounces mustard
• one ounce ground cloves
• two grated nutmegs
• two pounds light brown sugar
• one pint of salt

Method

1. 1

   Slice tomatoes, stew until soft, strain, and return liquid to kettle.

2. 2

   Add vinegar and spices, boil for two hours, stirring to prevent burning.

3. 3

   Bottle when cool.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 71. The excerpt below is the record exactly as published.

Tomato CATsup. : Half bushel tomatoes, four ounces salt, three ounces ground black Pepper one ounce cinnamon, half ounce ground cloves, one drachm. tig | 9 ae 130 _ \ GATSUPS AND SAUCES. ‘eayenne pepper, one gallon vinegar; slice the tomatoes and stew in their own liquor until soft, and rub through a sieve fine enough to retain the seeds; boil the pulp and juice down to the consistency _ of apple-butter (very thick), stirring steadily all the time to prevent burning; then add the vinegar with which a small tea-cup sugar and the spices have been mixed, boil up twice, remove from fire, let cool and bottle. Those who like the flavor of onions may add about half a dozen medium-sized ones, peeled and sliced, fifteen minutes before the vinegar and Ja are put in.—Mrs. M. M. Munsell, Delaware, Tomato CATSUP. Take one bushel of firm ripe tomatoes—the Feejee Island, known by their pink or purple color, and the ‘‘ Trophy,” are the best and richest varieties for catsup and canning. ‘Wipe them off nicely with a damp cloth, cut out the cores, and put them in a porcelain-lined iron kettle or a genuine bell-metal one. Place over the fire, and pour over them about three pints of water, throw in two large handfuls of peach leaves, with ten or twelve onions or shallots cut fine. Boil until the tomatoes are done, which will take about two hours: then strain through a coarse-mesh sieve, pour the liquid back again into the boiling kettle and add half a gallon of good strong cider vinegar; have ready two ounces ground spice, two ounces ground black pepper, two ounces mustard (either ground or in the seed, as you prefer), one ounce ground cloves, two grated nutmegs, two pounds light brown sugar, and one pint of salt

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