Tomato Catsup, No. 2

Ingredients

• half bushel of ripe tomatoes
• two tablespoonfuls of salt
• half gallon of the thin juice
• two pounds of sugar
• one teaspoonful each of whole cloves
• one teaspoonful each of black pepper
• six blades of mace
• two or three pieces of cinnamon
• a root or two of ginger
• one quart of apple vinegar

Method

1. 1

   Wash and mash half bushel of ripe tomatoes.

2. 2

   Place in a kettle with two tablespoonfuls of salt.

3. 3

   Boil until tender; let cool and strain through a sieve.

4. 4

   Take half gallon of the thin juice, add two pounds of sugar, one teaspoonful each of whole cloves and black pepper, six blades of mace, two or three pieces of cinnamon and a root or two of ginger.

5. 5

   Let this boil until well flavored with the spices, then strain, mix with the other juice and boil until thick.

6. 6

   Add one quart of apple vinegar, boil fifteen minutes, bottle and seal.

Nutrition per serving

Estimated from matched ingredients across 8 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. 2 Wash and mash half bushel of ripe tomatoes. Place in a kettle, with two tablespoonfuls of salt. Boil until tender ; let cool and strain through a sieve. Take half gallon of the thin juice, add two pounds of sugar, one teaspoonful each of whole cloves and black pepper, six blades of mace, two or three pieces of cinnamon and a root or two of ginger. Let this boil until it is well flavored with the spices, then strain, mix with the other juice and boil until thick. Add one quart of apple vinegar, boil fifteen minutes, bottle and seal. 62 THE NEW ANNIE DENNIS COOK BOOK Tomato Catsup, No. 3 Wash, mash and boil until tender, with two table- spoonfuls of salt, half bushel of ripe tomatoes ; let them cool, then rub throug^h a sieve; return to the fire and boil until thick ; then add half ounce each of ground cloves, cinnamon and black pepper, three pounds of sugar and one quart of apple vinegar; let boil for fifteen minutes, bottle and seal. Using ground spice in the catsup will make it dark. Water should never be used with tomatoes in making catsup. If tomatoes are sufficiently mashed water will not be needed. PINEAPPLES Pineapple Preserves Cut the fruit in slices half an inch thick, then peel carefully; do not cut out the eyes. Weigh, put in a porcelain kettle, and cover with cold water. Boil until they may be easily pierced with a fork. Remove from the fire, and put the fruit in a bowl or vessel in which it may be kept over night. Make a syrup of one pound of sugar and one pint of the water in which the fruit was cooked, for every pound of pineapple. Boil ten minutes, then pour off the syrup, and "boil until it begins to thicken. Pour it over the fruit, and seal while hot. Pineapple Preserved with Apple Chop fine two large pineapples, boil until tender in just enough water to cover; then add one and a half pounds of sugar to each pound of pineapple. Let boil ten minutes. Peel and cut into them twelve medium- sized firm apples. Cook until the apples are clear and seal while hot. These are nice served with whipped cream, put between cake for short cake, or to make pies. THE NEW ANNIE DENNIS COOK BOOK 53 PICKLES, CATSUPS AND SAUCES Cucumbers Cucumbers for pickling are best gathered when small, from two to three inches long. Keep them for twenty-four hours after they are gathered before put- ting them in brine, as the water from fresh cucumbers will weaken the brine, and more salt will have to be added every time with the cucumbers. Boiled brine is best. Make it strong enough to bear up an egg. After the brine has boiled, and been well skimmed,. pour into a jar or barrel and always have enough to cover the cucumbers ; keep a cloth over them. Cucumbers may be added at any time to this brine. When the vessel is full, see that they are well covered with the cloth, and keep a weight upon them. Hot water with soda, in the proportion of a heaping tablespoonful to one gallon of water, poured over the cucumbers just before they are put in brine, will make them retain their natural color. If cucumbers are scalded in a brass kettle after being taken from the brine, this is unnecessary, as they will be sufficiently green. Cucumbers may also be pre- served by packing in salt. Cover the bottom of the ves- sel to be used with salt ; then place a layer of cucumbers, then salt. Continue this until the vessel is full. Fresh cucumbers may be added at any time, but must always be covered with salt. Put up in this way they should be packed in salt as soon as gathered. It will require three or four days to soak cucumbers out of the brine or salt fresh enough to make pickle. The water should be changed every day. When the fresh water is put to the cucumbers, add one heaping teaspoonful of pul- verized alum and cover with fresh water. Adding the alum will make the cucumbers very firm and will inter- fere in no way with taking out the salt. It will require only half the time to soak the salt out of cucumbers that are cut in small pieces. 54 THE NEW ANNIE DENNIS COOK BOOK Stuffed Cucumbers Select one dozen large, green cucumbers ; cut a small piece from one end and remove the seed with a teaspoon. Put in strong salt water and let remain over night. Then chop very fine six heads of celery, six green to- matoes, one small cabbage, and three bell peppers ; add one cup of sugar, half a cup of salt, two tablespoonfuls of mustard seed, and vinegar enough to mix together. Wash cucumbers in cold water and fill with the mix- ture; fasten the tops on with toothpicks, put in jars and cover with boiling spiced vinegar. Nice to serve with cold meats. Cucumber Pickle, No. 1 After soaking until fresh one gallon of cucumbers, add to them two or three onions, cut in halves, and a quarter of a pound of fresh horseradish. Make a pickle of two quarts of apple vinegar, one pound of sugar, two sticks of cinnamon, one teaspoonf ul each of cloves, spice and mace. Heat and pour over them while hot ; seal. Cucumber Pickle, No. 2 For two gallons of cucumbers, after they have been jsoaked fresh, take one gallon of good apple vinegar, half teacupful each of white mustard seed, celery seed and ginger ; four onions, chopped ; tablespoonf ul each of black pepper

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