Tomato Catsup II

Ingredients

• gallon of tomatoes
• two tablespoons of salt
• two tablespoons of cassia
• two tablespoons of ground mace
• one teaspoon of cayenne pepper
• one teacup of white sugar
• add one pint of cider vinegar

Method

1. 1

   Wash and slice the tomatoes and when well cooked, strain them, and to every gallon of juice add two tablespoons of salt, two tablespoons of cassia, two tablespoons of ground mace, one teaspoon of cayenne pepper, and one teacup of white sugar.

2. 2

   Boil down one-third.

3. 3

   When nearly done, add one pint of cider vinegar to every gallon of tomatoes.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 16. The excerpt below is the record exactly as published.

Tomato Catsup, I. — One gallon of tomatoes, three tablespoons of salt, three tablespoons of whole black pepper, two tablespoons of whole allspice, five onions and five green peppers chopped, and one pint of vinegar. To be simmered three hours. strained, and boiled down to half the quantity. Add eight tablespoons of white mustard seed. Mrs. H. P. Dorctnus. Tomato Catsup, II. — Wash and slice the toma- toes and when well cooked, strain them, and to every gallon of juice add two tablespoons of salt, two tablespoons of cassia, two tablespoons of ground mace, one teaspoon of cayenne pepper, and one tea- cup of white sugar. Boil down one-third. When nearly done, add one pint of cider vinegar

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