Tomato Catsup

Ingredients

• 1 bushel firm ripe tomatoes
• % gallon strong vinegar
• 12 onions
• 1 ounce ground cloves
• 2 pounds brown sugar
• 2 ounces ground spice
• 2 ounces ground black pepper
• 2 ounces ground mustard seed
• 2 grated nutmegs
• 1 pint salt

Method

1. 1

   Wipe tomatoes, cut out cores, and place in a porcelain-lined kettle.

2. 2

   Pour over 8 pints water and add onions.

3. 3

   Boil until done (about two hours).

4. 4

   Strain, return liquid to kettle, add vinegar, spices, sugar, and salt, and boil for two hours, stirring constantly.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 37. The excerpt below is the record exactly as published.

Tomato Catsup.—1 bushel firm ripe tomatoes; % gallon strong vinegar; 12 onions; 1 ounce ground cloves; 2 pounds brown sugar; 2 ounces ground spice; 2 ounces ground black pepper; 2 ounces ground mustard seed; 2 grated nutmegs; 1 pint salt

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