Tomato Catsup

Ingredients

• a bushel of ripe tomatoes
• two heaping handfuls of peach leaves
• one dozen large onions
• one quart of water
• a half gallon of strong vinegar
• two ounces ground allspice
• two ounces ground black pepper
• two ounces cayenne pepper
• two ounces mustard
• two ounces celery seed
• one ounce ground cloves
• two grated nutmegs
• two pounds brown sugar
• one pint of salt

Method

1. 1

   Rub tomatoes with a damp cloth, cut out hearts, and boil with peach leaves, onions, and water until soft.

2. 2

   Strain, then add vinegar and other ingredients.

3. 3

   Boil for two hours, cool, bottle, cork, seal, and store in a cool place.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 372. The excerpt below is the record exactly as published.

TOMATO CATSUP. Take a bushel of ripe tomatoes ; rub them with a damp cloth ; cut out the hearts and place them over a fire with two heaping handfuls of peach leaves, one dozen large onions (cut in small pieces) and one quart of water ; boil until soft and strain through a coarse sieve ; it will take about two hours to boil soft enough. Put the liquid in the boiler again over the fire, adding a half gallon of strong vinegar. Have ready two ounces ground allspice, two ounces ground black pepper, two ounces cayenne pepper, two ounces mustard and, if preferred, two ounces celery seed, one ounce ground cloves, two grated nutmegs, two pounds brown sugar and one pint of salt

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