Tomato Catsup

Ingredients

• To 1 gal, tomato juice
• 2 tablespoons mustard
• 3 tablespoons salt
• }4 tablespoon red peppers
• }4 tablespoon cloves
• ^4 tablespoon cinnamon
• i cup brown sugar
• 5 good sized onions, chopped fine
• and i pint cider vinegar

Method

1. 1

   Boil for 3 or 4 hours.

Nutrition per serving

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 29. The excerpt below is the record exactly as published.

Tomato Catsup 81 Select good ripe tomatoes; scald and strain through a coarse sieve, to remove seeds and skins; then add to each gallon, when cold; 3 tablespoons of salt, 2 of ground mustard, i of blacK pepper, Yz of cayenne pep- per, I of ground allspice, Yi of cloves, i pint of cider or white vinegar; simmer slowly 4 hours. Bottle and cork tight. Mrs. A- cJ- L^Ppert 501 George Str. Piekled Peaches I gallon of vinegar, sweeten with sugar to taste; then tie allspice, cloves, and cinnamon, in a cloth and boil 1-2 hour, then peel the peaches and let them heat through and then bottle them. Mrs. hlellie Calhoun 826 Washington Str. Mince Meat r pt. of chopped beef, 2 pints of chopped apples, 1-2 pt. of stoned raisins, 1-2 pt. of cane molasses, i pt. of brown sugar; cider to thin it a little, brandy, cinna- mon, spice, cloves, and nutmeg, butter, and suet Cook all for 2 hours, adding the spice just before removeing from the stove. Mrs V/ilbur /Vlosena 1527 Thul Str. Chilli Sauce 1 8 large ripe tomatoes, 6 la-ge onions, 3 red peppers. 3 tablespoons of salt, 3 tablespoons of sugar, 2 table- spoons ofgingei, I tablespoon of cinnamon, i 1 able- spoon of cloves, 5 cups of vinegar. Chcp all this fine and boil I hour. Mrs. H Kaf^ll 511 S. Weed St. 82 Chilli Sauce I peck of tomatoes, 3 teacupsful of peppers, 3 tea- cupsful of sugar, 2 teacupsful of onions, i teacupful of salt, 3 pints of vinegar, 3 teaspoonsful of cloves, 3 terispoonsful of cinnamon, 2 teaspoonsful of nutmeg, and ginger, boil 3 hours. Miss panna B^own 1909 Dewein Str. Chilli Sauce 24 good size ripe tomatoes, 8 large onions, 8 green or ripe peppers, 4 tablespoons each of salt, cloves, and spice, - powdered, i gill of mustard seed, and 4 cups if vinegar. Boil i hour; add vinegar if to thick. This v:il make 3 quarts. Mrs R. J. Lippeit. 501 George Str. Pickled Peaches Peal the peaches, put a cup of sugar to a cup of vine- gar, put in sugar and vinegar. 5ct. cinnamon whole, 5 't. cloves whole, boil a short time. Then cook the peach- ' s a few minutes, dont boil them to soft, take out and put in jars and cover with vinegar. Pour the vinegar f] om the peaches and let come to aboil, repeat 3 morn- ings. Mrs. M- Masters. 607 Harrison Ave. Tomato Catsup To 1 gal, tomato juice, take 2 tablespoons mustard, 3 tablespoons salt, }4 tablespoon red peppers, j^ table- r.poon cloves, ^4 tablespoon cinnamon, i cup brown sug- ar, 5 good sized onions, chopped fine, and i pint cider vinegar

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