Tomato Catsup

Ingredients

• 1 gallon strained tomatoes
• 2 tablespoons salt
• 1 tablespoon black pepper
• 2 tablespoons mustard
• 1 tablespoon cloves
• 1 pint vinegar
• 1 tablespoon allspice
• 1/2 teaspoon red pepper
• 3 garlic

Method

1. 1

   Boil until required thickness is reached.

2. 2

   Put the dark spices and garlic in a cloth to prevent the catsup from being dark.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 86. The excerpt below is the record exactly as published.

1 tablespoon cloves. 1 ounce cinnamon. TOMATO CATSUP Boil until being dark. gallon strained tomatoes, tablespoons salt, tablespoon.^ black pepper, tablespoons mustard, tablespoon cloves. required viiickness. Put the dark spices and i * tablespoon allspice. h teaspoon red pepper. 3 garlic. 1 pint vinegar. garlic in a cloth to prevent the catsup from COLD CATSUP (VERY NICE) One-half peck ripe tomatoes ("peeled, not scalded). Chop fine or put through a meat, chopper, settle and pour off part of the juice. Add 2 roots of horse-radi?" '^pped fine, scant \ cup salt, \ ground mustard, 2 red peppers chopped (take out seeds), 1 cup chopped onion, 1 teri^p'-ri pepper, 2 stalks of celerv chopped or celery seeds, 1 heaping tc oon cinnamon, 1 cup V^^' 1 quart cider vinegar. Stir -vrell and bottle. Let cup Page On Hundred andi>Hf'ty-one PURITY FtOUR More LVead and Better Bread CHILI SAUCE Twenty-four ripe tomatoes, 8 green peppers, 8 onions chopped fine, 4 tablespoons salt, 3 of sugar. 2 cups vinegar, spice if you cjioose. Boil 3 hours. Canned tomatoes may be used instead of fresh ones, if necessary. CHOW CHOW, No. 1 1 large cauliflower. 1 quart green cucumbers (sliced lengthwise). 3 dozen small cucumbers. 2 dozen small onions. Soak cucumbers in brine 3 days, scald the rest in strong brine, add pepper, whole cloves, allspice and stick cinnamon as you wish. Scald the following, stirring constantly, and when well mixed pour over your pickles : 2A quarts vinegar. • fi tablespoons ground mustard. 2i cups brown sugar. i cup Purity Flour. Seal in wide-mouthed bottles. 1 peck green tomatoes. 5 onions. CHOW CHOW, No. 2 6 green peppers, with seeds. Chop all fine, sprinkle with ^ pint salt and let stand over-night. In the morning drain and cover -ith good cider vinegar, cold. Cook slowly 1 hour, then drain and pack into jars. Take 1 pound brown sugar, ^ cup mustard, 1 tablespoon cinnamon, 1 teaspoon black pepper, -| pint horse-radish, with vinegar enough to cover. Pour this over pickle in jars. TOMATO CHOWDER 1 peck green tomatoes. 6 green peppers. 4 onions, chopped fine. 1 large cup salt. Put in a layer of each, with a portion of salt; stand over-night. In the morning pour off juice whicn is not to be used. Take 3 cups sugar, 1 cup grated horse-radish, 2 tablespoons each of cloves, cin- uaraon, allspice, and vinegar enough to cover. Cook until soft. \ little mustard seed might improve it GREEN TOMATO PICKLES One peck green tomatoes, sliced. Sprinkle salt over them and let stand over-night. In the morning drain through a sieve, add enough vinegar to cover the tomatoes, 12 onions sliced, 4 ounces white mus- tard seed, 4 of ground mustard, 1 ounce each of cloves, allspice, ginger, pepper and cinnamon, 1 table- spoon salt, i pound brown sugar. Boil 2 hours. Seal while hot. PageOnellundredandFifty-four i PURITY FLOUR More Bread and Better Bread GREEN TOMATOES WITH ONIONS 1 peck tomatoes. I peck onions, li green peppers. 1 pound sugar. 2 tablespoons each ground cloves and pepper. i teaspoon red pepper.

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