Tomato Catsup, No. 1

Ingredients

• Wash and mash half bushel of ripe tomatoes.
• with two tablespoonfuls of salt.
• twelve pods of red pepper.
• and a half dozen onions, sliced.
• Then add one quart of good apple vinegar.

Method

1. 1

   Boil tomatoes with salt, red pepper, and onions for thirty minutes until tender.

2. 2

   Cool, sieve, return to fire, and stir constantly.

3. 3

   Add vinegar and more salt if needed.

4. 4

   Boil for fifteen minutes, bottle, seal, and keep in a cool place.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 26. The excerpt below is the record exactly as published.

Tomato Catsup, No. 1 Wash and mash half bushel of ripe tomatoes ; small tomatoes are best. Place in a porcelain kettle, with two tablespoonfuls of salt, twelve pods of red pepper and a half dozen onions, sliced. Let this boil rapidly for thirty minutes, or until the tomatoes are tender. Remove from the fire and let them cool; then rub through a sieve and return to the fire, stirring con- stantly to keep from burning. Then add one quart of good apple vinegar

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