Tomato Catsup (Miss Adaline P. Holt)

Ingredients

• Half bushel of ripe tomatoes
• four ounces salt
• three ounces ground black pepper
• one ounce of cinnamon
• one-half ounce ground cloves
• a drachm of cayenne pepper
• one teacup sugar
• one quart good cider vinegar

Method

1. 1

   Peel, slice, and stew tomatoes in their own liquor until soft.

2. 2

   Rub through a sieve to retain seeds.

3. 3

   Bring to a boil and add remaining ingredients.

4. 4

   Boil down until thick, stirring constantly to prevent burning.

5. 5

   Bottle while hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 117. The excerpt below is the record exactly as published.

TOMATO CATSUP. Miss Adaline P. Holt. Half bushel of ripe tomatoes, peel, slice and stew in 244 PICKLES, CATSUPS, ETC. their own liquor until soft, then rub through a sieve fine enough to retain the seeds. Bring to a boil and add four ounces salt, three ounces ground black pep- per, one ounce of cinnamon, one-half ounce ground cloves, and a drachm of cayenne pepper, one teacup sugar, one quart good cider vinegar

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