Tomato Catsup
From The New century cook book, 1899
Serves 10
Mrs. Josie Baker
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The New century cook book (1899), page 49. The excerpt below is the record exactly as published.
Tomato Catsup. Put into two quarts of tomato pulp (or two cans of canned tomatoes), one onion, cut fine, two tablespoonfuls of salt, and three tablespoonfuls of brown sugar. Boil until quite thick; then take from fire and strain it through a sieve, working it until it is all through but the seeds. Put it back on the stove, and add two tablespoonsful of mustard, one of allspice, one of black pepper, and one of cinnamon, one teaspoon of ground cloves, half a teaspoonful of cayenne pepper, one grated nutmeg, one pint of good vinegar
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