Tomato Catsup

Ingredients

• 1 Peck of Tomatoes
• 1/2 Pint of Vinegar
• 1/4 Ounce Red Pepper
• 1/4 Ounce Black Pepper
• 1/2 Ounce Mace
• 1/2 Ounce Cloves
• 1/2 Ounce Allspice
• 2 Ounces Mustard

Method

1. 1

   Cut tomatoes in two and boil for half an hour, press through a hair sieve, add spices and boil for three hours over a slow fire.

2. 2

   Remove from fire, turn it out and let stand till next day; add the vinegar.

3. 3

   Salt to suit; put in a little ginger and essence of celery if desired.

4. 4

   Bottle, seal the corks and keep in a dark, cool place.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 82. The excerpt below is the record exactly as published.

TOMATO CATSUP 1 Peck of Tomatoes Vz Pint of Vinegar '/s Ounce Red Pepper !4 Ounce Black Pepper Vz Ounce each, Mace, Cloves and Allspice 2 Ounces Mustard Cut tomatoes in two and boil for half an hoilr, press through a hair sieve, add spices and boil for three hours over a slow fire. Remove from fire, turn it out and let stand till next day; add the vinegar. Salt to suit; put in a little gin- ger and essence of celery if desired. Bottle, seal the corks and keep in a dark, cool place. FRENCH MUSTARD 14 Pound Mustard 1 Pint of Vinegar a

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