Tomato Catsup

Ingredients

• Take i bushel ripe tomatoes
• Pour over them 3 quarts of hot water
• throw in a handful ot peach leaves
• and 10 onions
• 2 ounces of allspice
• 2 ounces of ground pepper
• 2 ounces of mustard
• i ounce of cloves
• 2 grated nut- megs
• 2 pounds of brown sugar
• and 3 pints of vinegar to every 5 pints of juice
• and }^ pint of salt

Method

1. 1

   Mix well and boil for 2 hours, stirring to keep from burning.

2. 2

   If the 2 hours' boiling does not make it thick enough, let it cook awhile longer.

3. 3

   Strain and seal in small bottles.

Nutrition per serving

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 7. The excerpt below is the record exactly as published.

Tomato Catsup. Take i bushel ripe tomatoes and cut them in half. Pour over them 3 quarts of hot water, and throw in a handful ot peach leaves and 10 onions. Boil for an hour, or until the tomatoes have boiled to pieces ; then strain and pour the liquid back in the boiler with 2 ounces of allspice, 2 ounces of ground pepper, 2 ounces of mustard, i ounce of cloves, 2 grated nut- megs, 2 pounds of brown sugar, and 3 pints of vinegar to every 5 pints of juice, and }^ pint of salt

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