Tomato Catsup

Ingredients

• I bushel nice ripe tomatoes
• 6 or 8 onions
• 4 pounds of brown sugar
• 3 pints of vinegar
• a good sprinkle of salt
• black pepper
• cayenne pepper
• cloves
• mace
• cinnamon

Method

1. 1

   Cut up tomatoes and cook with a sprinkle of salt until thoroughly done.

2. 2

   Press through a potato masher to remove skins.

3. 3

   Add brown sugar, mustard seed, celery seed, ground spices, and vinegar.

4. 4

   Stir and cook for 4 hours, stirring constantly.

5. 5

   Bottle and seal with paraffin wax.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 88. The excerpt below is the record exactly as published.

TOMATO CATSUP. One-half bushel of skimmed tomatoes, 1 quart of best cider vinegar, 2 pounds of brown sugar, 1 pound of salt, 6 large onions (sliced), 14 pound of black pepper, 14 pound of allspice (whole grains), 14 pound of English mustard, 14 pound of whole cloves, 14 of an ounce of cayenne pepper, a handful of peach leaves (wash), a little fresh grated horse- radish. Boil 3 hours, stir often to keep from burning. Cool and strain through fine sieve. — Mrs. C. M. Cooper. TOMATO CATSUP. I bushel nice ripe tomatoes, cut up and cook (with a good 192 PICKLES AND CATSUPS sprinkle of salt over them) until thoroughly done, press through potato masher, so as to get the seed and pulp, only leaving the skins. Now add 4 pounds of brown sugar, a little each of white mustard seed, celery seed, ground spice, cayenne pepper, black pepper, cloves, mace and cinnamon. Pour all of this in with 3 pints of vinegar and 6 or 8 onions

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