Tomato Catsup

Ingredients

• a peck of ripe tomatoes
• an ounce each salt
• an ounce each mace
• a tablespoonful each black pepper
• a tablespoonful each cayenne pepper
• powdered cloves
• celery seed
• ground mustard
• a pint of strong vinegar

Method

1. 1

   Boil tomatoes until juice is extracted, press through a colander and sieve.

2. 2

   Season and boil for five hours, then add vinegar and bottle.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 70. The excerpt below is the record exactly as published.

ground mustard , one of salt, and one and a half of vinegar, beat in the yolk of a raw ^%%- Then add very gradually a half pint of pure olive oil. Beating briskly all the time. The mixture will become a very thick batter. Flavor 424 with vinegar or fresh lemon juice. If cov- ered closely it will keep for weeks. If the dressing curdles, take another yoke of ^^^ and add to it the curdled mixture slowly, stirring constantly. Salad Dressing. — Yolks of three eggs, one tablespoonful sugar, a lump of butter size of a small ^^gz, a pinch each of salt, and cayenne pepper, one teaspoonful of pre- pared mustard. Stir all together, add one- half pint of vinegar, set over fire and stir constantly until it becomes about like custard. This will keep several days in a cool place. Very nice served with nice ripe tomatoes. Peel and cut out a little of the top with a teaspoon ; serve it on a let- tuce leaf with the salad dressing. Salad Dressing. — Yolks of three eggs, one teaspoonful mustard, one teaspoonful salt, a sprinkle of cayenne, two tablespoon- fuls of butter, one cup milk, or cream. Stir the above together. When well beaten pour over one-half cup of hot vinegar. Have ready the whites of three eggs, beaten stiff. Cook in double boiler, stirring all the time it is cooking, using an ^^^ beater to stir with. Cook until cream thickens, then bottle. If one bottle of good salad dressing is mixed with the above recipe, it is im- proved. Potato Salad. — Boil four or six pota- toes, cut in thin slices, pour the hot dressing over and let it stand until cold. Two table- spoons chopped celery may be mixed with the potatoes, and one teaspoon onion juice may be stirred into the dressing after it is cooked. Serve in the same manner as the meat salads. Sliced boiled beets are some times added. Tomato Salad. — Pour boiling water over four or six tomatoes, and let it stand a moment. Pour off, and add cold water, slip off the skins, slice, and set away to be- come cold. Serve with the cold dressing. If desired, the slices of tomatoes may be served on lettuce leaves. Tomato Catsup. — Take a peck of ripe tomatoes, cut each, and boil in a porcelain kettle until the juice is extracted and the pulp dissolved. Press through a colander, then through a hair sieve. Return to kettle ; THE MODEL COOK BOOK 57 season with an ounce each salt and mace, a tablespoonful each black and cayenne pepper, powdered cloves, and celery seed (in a thin bag), and same of ground mus- tard. Boil five hours, stirring frequently and in the last hour constantly. Let stand twelve hours in a stone jar in cellar. Add a pint of strong vinegar

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