Tomato Catsup

Ingredients

• Boil one-half bushel ripe tomatoes
• 4 pods of red pepper
• 1 ounce ground black pepper
• Yi pound of salt
• 1 pound sugar
• one large tablespoon of celery seed
• about 1 cup of ground mustard
• two quarts of vinegar

Method

1. 1

   Boil tomatoes and red pepper thoroughly, strain through a sifter to get all the pulp and juice.

2. 2

   Boil the liquid with ground black pepper, salt, and sugar until thick.

3. 3

   Add celery seed and ground mustard, wetting with a little cold vinegar.

4. 4

   Add vinegar, boil again, and bottle.

Nutrition per serving

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 38. The excerpt below is the record exactly as published.

TOMATO CATSUP, (ELGIN WARREN CO. 1832) 1 gallon ripe tomatoes pressed 2 tablespoons ginger through a seive 1 tablespoon allspice Half gallon vinegar 4 tablespoons of salt 8 pods red pei:>per Handful horseradish scraped 4 tablespoons mustard seed Boil all together for three hours. Fine for cold meats. Mrs. W. a. Montgomery. , TOMATO CATSUP (Mrs. Pulaski Cowper's Recipe) Split the tomatoes and boil them until quite done, stirring thera fre- quently to prevent burning ; strain them through a colander first and then a hair sieve rubbing them with a spoon to get as much of the iiulp as possible. To a % gallon of the strained pulp add 4 tablespoons (level) of salt, two tablespoons of black pepper, 3 tablespoons of mus- tard, one teaspoon of cloves, one teaspoon of red pepper, one quart of vinegar, one clove of garlic. Boil until you think it is done, and then take from the fire, set aside until the next day. Should there be any watery substance on top, boil until it entirely disappears, skim while boiling. The pepper and spices must be sifted through a very fine sieve. Mrs. Margaret Cowper Hall. 94 TOMATO CATSUP Boil one-half bushel ripe tomatoes and 4 pods of red pepper thor- oughly, strain through a sifter, getting all the pulp and juice. Put this liquid to boil Avitli 1 ounce ground black Tjep})er Yi pound of salt 1 pound sugar Let boil until quite thick, then put in one large tablespoon of celery seed and about 1 cup of ground mustard, first wetting with a little cold vinegar. Add two quarts of vinegar

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