Tomato Catsup

Ingredients

• Scald and skin ½ bushel of ripe tomatoes
• three sliced onions
• 12 cloves of garlic
• 5 tablespoons of salt
• 4 tablespoons of black pepper
• 5 pods of red pepper
• 2 tablespoons of allspice
• 2 tablespoons of cloves
• 2 coffee cups of light brown sugar
• 1 blade of mace
• 1 handful of peach leaves
• 1 tablespoon of celery seed
• 1 quart of best cider vinegar

Method

1. 1

   Scald and skin tomatoes, then cut and place in a kettle with onions, garlic, and spices.

2. 2

   Cook until reduced by half, then add celery seed and vinegar.

3. 3

   Boil for 20 minutes, rub through a sieve, and seal while hot.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 202. The excerpt below is the record exactly as published.

Tomato Catsup. Scald and skin % bushel of ripe tomatoes; removing the hard part near the stem. Cut up and put in porcelain kettle, with three sliced onions, 12 cloves of garlic, 5 tablespoons of salt, 4 tablespoons of black pepper, 5 pods of red pepper (with seed removed), 2 table- spoons of allspice, 2 tablespoons of cloves, 2 coffee cups of light brown sugar, 1 blade of mace, 1 handful of peach leaves after they have been washed. Allow peach leaves to boil ^ hour, then re- move them. Put all the spices in a muslin bag. Cook catsup until reduced one-half; add 1 tablespoon of celery seed, and 1 quart of best cider vinegar

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