Tomato Catsup

Name: Tomato Catsup
Yield: 20 servings
Ingredients: To 1 gallon of strained tomatoes; 1 quart of vinegar; 1 pound of brown sugar; } pound salt; 2 or 3 red peppers; 1 ounce whole black pepper; 1 ounce whole allspice; } pound mustard; and a little mace

From Royal Victoria cook book, 1900

Serves 20

Mrs. F. JACKSON

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 63. The excerpt below is the record exactly as published.

TOMATO CATSUP.—To 1 gallon of strained tomatoes add 1 quart of vinegar, 1 pound of brown sugar, } pound salt, 2 or 3 red peppers, 1 ounce whole black pepper, 1 ounce whole allspice, also of ginger and cloves, } pound mustard, and a little mace

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