Tomato Catsup

Ingredients

• One-half bu. ripe tomatoes
• 6 large onions
• ½ lb. whole peppers
• ¼ lb. whole allspice
• 1 oz. whole cloves
• ¼ lb. mustard
• 2 lbs. brown sugar
• 1 qt. good vinegar
• ¼ lb. salt
• small quantity red pepper

Method

1. 1

   Boil on a slow fire for three hours, then strain through a colander.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 121. The excerpt below is the record exactly as published.

r large onions, cboi)])ed, and ^ n\' a cu|) of sail'. 'SWx tl-orougldy and tie loosely in a cheese cloth bag. Lav it into a colanyh-r and allow it to drain over night. In the morning add to it I cup white mustard seed, ^ cup lil-u-k mustard seed, 2 table- spoons cele]T s(\.d. 1 tablespoon small white pepper. ^lix well and pack in glass jfirs, filling them only half full. Boil enough vinegar to fill jars. With a silver fork stir the cucumbers as you ])i)ur over them the vinegar, to make sure the whole juass is satui-ated. Seal and set in n dark place until ready for use. Cucumber Catsup. Idu-ee dozen cucumbers and IS onions peeled and chopped fine. Sprinkle over them f of a pint of table salt and ]Mit in a sieve to drain over night. Add a teacupful of mustard seed, ^ teacupful of ground pepper. Mix well and cover with cider vinegar. . Mrs. Fisher. Grape Catsup. Four ]iounds of grapes stewed until soft; put through a colander, add three pounds of sugai- (hi'own ])i-eferred) , two taljlespoons of cinnamon, two tablespoons of cloves, one cofi'eecu)) vinegar: let it simuuT to minutes and seal up. Mrs. Moyle. Cold Catsup. One-luilf peck of ripe tomatoes cho])ped fine, 1 quart of vinegar, 1 cup of onions cijopped fine, 1 cup of sugar, 1 cuj) of mustard seed, ^ cup of salt, 2 roots of horse- radish, ."1 heads of celery, 1 tablespoon of clo\'es, 1 tal)lespoon of cinnamon, 1 table- spoon of black pe])per. After it is thoroughly mixed, seal in cans. No cooking neeessai-y. ]\[rs. T. J. Flynn. Tomato Catsup. One-lialf bu. ripe tomatoes, (i large onions, j lb. whole peppers, -| lb. whole all- spice, 1 oz. whole cloves, | lb. mustard, 2 Ihs. brown sugar, 1 qt. good vinegar, -J lb. salt

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