Tomato Catsup

Ingredients

• | bushel of tomatoes
• ^ pound of salt
• 2 pounds of brown sugar
• 1 ounce of allspice
• ^ ounce of cayenne pepper
• 6 large onions
• 1 quart of vinegar
• 2 nutmegs added when the mixture is done

Method

1. 1

   Boil till thick.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 79. The excerpt below is the record exactly as published.

TOMATO CATSUP Mrs. John W. Fox 1 peck ripe tomatoes, 4 onions, 324 CATSUPS 1 quart cider vinegar, 3 green peppers, or 1 spoon of cayenne, 3 cups brown sugar, 4 pieces of ginger or 2 tablespoons ground ginger, 3 tablespoons salt, 2 tablespoons black pepper, 2 tablespoons made mustard, 2 tablespoons cloves, 2 tablespoons celery seed, 2 tablespoons cinnamon, 2 tablespoons allspice, 2 tablespoons white mustard seed. Prepare the tomatoes and cut up with the onions and boil in their own liquid till tender. Let them cool, then strain through colander and add spices, sugar, and vinegar and let them boil 2^ hours or till very thick. Bottle and seal while hot. TOMATO CATSUP ■| bushel of tomatoes, ^ pound of salt, 2 pounds of brown sugar, 1 ounce of allspice, ^ ounce of cayenne pepper, 6 large onions, 325 THE BLUE GRASS COOK BOOK 1 quart of vinegar, 2 nutmegs added when the mixture is done

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