Tomato Catsup No. 1

Ingredients

• two quarts of tomato pulp
• one onion
• two tablespoonfuls of salt
• three tablespoonfuls of brown sugar
• two tablespoonfuls of mustard
• one of allspice
• one of black pepper
• one of cinnamon
• one teaspoonful of ground cloves
• half a teaspoonful of cayenne pepper
• one pint of good vinegar

Method

1. 1

   Combine tomato pulp, chopped onion, salt, and brown sugar in a pot.

2. 2

   Boil until thick, then strain through a sieve.

3. 3

   Return to the stove, add mustard, allspice, black pepper, cinnamon, ground cloves, cayenne pepper, and vinegar.

4. 4

   Boil until it runs from the mouth of a bottle.

5. 5

   Seal in bottles while hot.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 111. The excerpt below is the record exactly as published.

OMATO CATSUP. No. 1. Put into two quarts of tomato pulp (or two cans of canned tomatoes) one onion, cut-fine, two tablespoonfuls of salt and three tablespoonfuls of brown sugar. Boil until quite thick; then take from the fire and strain it through a sieve, working it until it is all through but the seeds. Put it back on the stove, and add two tablespoonfuls of mustard, one of allspice, one of black pepper and one of cinnamon, one teaspoonful of ground . cloves, half a teaspoonful of cayenne pepper, one grated nutmeg, one pint of good vinegar

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