Tomato Catsup

Ingredients

• one bushel of fine ripe tomatoes
• three pints of water
• a dozen onions cut fine
• half a gallon of vinegar
• two ounces of ground allspice
• two ounces of black pepper
• two ounces of mustard
• one ounce of ground cloves
• two grated nutmegs
• two pounds of brown sugar
• one pint of salt

Method

1. 1

   Wipe with a damp cloth and core the tomatoes.

2. 2

   Place over the fire with water, peach leaves, and onions.

3. 3

   Boil for two hours, strain, add vinegar, spices, and sugar.

4. 4

   Boil for two hours longer, stirring constantly.

5. 5

   Bottle cold.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 202. The excerpt below is the record exactly as published.

TOMATO CATSUP Wipe with a damp cloth and core one bushel of fine ripe tomatoes. Place over the fire with three pints of water, two handfuls of peach leaves and a dozen onions cut fine. Boil two hours, strain, add half a gallon of vinegar, two ounces each of ground allspice, black pepper and mustard, one ounce of ground cloves, two grated nutmegs, two pounds of brown sugar, and one pint of salt. Boil two hours longer, stirring constantly. Bottle cold. RED TOMATO CATSUP Mash very ripe tomatoes to a pulp, put them in an earthen jar, cover, and stir them twice each day. They will ferment. After three days, rub them through a sieve and put the part that goes through the sieve to cook in a porcelain-lined pot. Let it boil till of a creamy thickness. To each gallon of cook- ing pulp add half a pound of sugar, half a cup of salt, one teaspoon of cayenne, and half a pint of vinegar. Boil fifteen minutes, fill the bottles while hot, and seal tight. WALNUT CATSUP Gather the walnuts when green and soft. Grind or pound in an earthen or marble mortar; then turn into a stone jar, sprinkle with salt and cover with vinegar. Let stand a week, stirring well each day ; then strain through a coarse cloth. To each gallon of the liquor add one ounce each of whole PICKLES AND CATSUPS 371 cloves, peppercorns, ginger, mace, and celery seed, half a nut- meg broken fine, one clove of garlic, and half a teaspoon of cayenne. Boil all slowly till reduced one-half. Strain, and bottle when cold. WORCESTERSHIRE CATSUP Mix thoroughly half a gallon of vinegar, one ounce of cayenne, eight cloves of garlic, one dozen anchovies (mashed), one tablespoon of whole cloves, and two blades of mace. Let stand closely covered for eighteen hours. Strain, add two gills of walnut catsup and two tablespoons of prepared mustard. Turn into a jug. At the end of two weeks bottle it. TO PICKLE CAULIFLOWER A JEWISH RECEIPT Wash, soak, and take ofif the leaves of the cauliflower. Break the flower into small twigs, parboil the twigs in brine, drain, lay in a crock and pour over boiling, spiced vinegar. CHILLI SAUCE Chop together one white onion, one green pepper, and six large ripe tomatoes. Add half a tablespoon of salt, twenty- four tablespoons of brown sugar, and half a teaspoon each of ginger, cloves, and cinnamon. Boil all together two hours, put in bottles, and seal. CHOW-CHOW A NEW ORLEANS RECEIPT (To be put in quart jars for winter use.) Chop fine four Spanish onions and one dozen large green tomatoes. Add one large cauliflower cut in small pieces, not the leaves, only the heart or flower. Add fifty very small onions and twenty-four small cucumbers. Mix in two teacups of salt, put in a deep stone jar, and let stand twenty- four hours. Then cover with a mixture of vinegar and water for two days. Drain off all 872 THE HOME COOK BOOK liquor and add the following, mixing in thoroughly: Half a pint of grated horseradish, half a pound of white mustard seed, half a pound of celery seed, four tablespoons of cayenne pepper, half a dozen minced dried red peppers, two and a half tablespoons of tamarack, one teacup of white sugar, two bottles — about two cups — of French mustard, one gallon of cider vinegar. Mix thoroughly, put in jars, and seal for use. CHOW-CHOW PICKLE Have four large cabbage heads, one peck of green toma- toes, one quart of onions, one dozen cucumbers, and three green peppers. Chop fine. Mix in two handfuls of salt, tie in a strong cheesecloth bag and drain overnight. Next morn- ing add one ounce of celery seed, one ounce of mustard

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