Tomato Catsup

Ingredients

• 1 bucket ripe tomatoes
• 3 large onions
• 2 small pieces garlic
• 1 tablespoon allspice
• 1 tablespoon cloves
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper
• 3 tablespoons salt
• % quart vinegar

Method

1. 1

   Chop onions and garlic in small pieces, tie in a cloth and boil with tomatoes until well done.

2. 2

   Then strain.

3. 3

   Tie spices in a cloth and boil with pulp for 3 hours.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 56. The excerpt below is the record exactly as published.

Tomato Catsup. 2 tablespoonfuls of salt; 3 tablespoonfuls of sugar; % gallon of vinegar; 1 gallon of tomato juice; 1 teaspoon of black pepper; 1 teaspoon of red pepper; 1 teaspoonful of mustard. Let all boil 1 hour, then bottle while hot, and seal. MRS. G. E. WRIGHT. Tomato Catsup. 1 gal. tomatoes (strained); 6 tablespoonfuls of salt; 3 tablespoonfuls of black pepper; 1 tablespoonful of cloves; 2 tablespoonfuls of cinnamon; 2 tablespoonfuls of allspice; iy2 pints of vinegar. Boil down to one-half original quantity. MRS. HUGO BASSE. Tomato Catsup. 1 bucket ripe tomatoes; 3 large onions; 2 small pieces garlic. Chop onions and garlic in small pieces, tie in a cloth and boil with tomatoes until well done. Then strain. Tie 1 tablespoon allspice; 1 tablespoon cloves; 1 tablespoon black pepper in a cloth and boil with pulp 1 teaspoon cayenne pepper; 3 tablespoons salt; % quart vinegar

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