Tomato Catsup (Mrs. M. S. Pollard)

Ingredients

• one peck of ripe tomatoes
• one quart vinegar
• two tablespoons salt
• two cups sugar
• one teaspoon cayenne pepper
• one tablespoon of mustard
• one tablespoon of white mustard
• one tablespoon of ground cloves
• one tablespoon of allspice
• one tablespoon of celery seed
• one quart of onions chopped fine

Method

1. 1

   Cut up tomatoes and boil for one hour.

2. 2

   Press through a colander, add vinegar and other ingredients.

3. 3

   Boil about four hours slowly, stirring occasionally.

Nutrition per serving

Estimated from matched ingredients across 4 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. Mrs. M. S. Pollard. Cut up one peck of ripe tomatoes and boil one hour. Press through coliander, add one quart vinegar, two tablespoons salt, two cups sugar, one teaspoon cayenne pepper, one tablespoon each of mus- tard, white mustard, ground cloves, allspice and celery seed, tied in muslin cloth, one quart of onions chopped fine. Boil about four hours slowly stirring occasionally. PICKLED CAULIFLOWER. Mrs. W. T. Leader. Two good sized cauliflowers, cut up. one pint of small onions, three medium sized red or green pep- pers. Dissolve one-half pint of salt in water to cover the vegetables and let stand over night, in the morn- ing drain. Bring to a boil two quarts of vinegar, four tablespoons of mustard

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