Tomato Catsup, No. 2

Name: Tomato Catsup, No. 2
Yield: 2 servings
Ingredients: One peck of tomatoes; half a dozen onions chopped fine; two table-spoonfuls of whole black pepper; one table-spoonful of allspice; one table-spoonful of cloves; two of celery-seed; two of ground mustard; four of salt; half a pound of brown sugar

From Virginia Cookery-book, 1884

Serves 2

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 58. The excerpt below is the record exactly as published.

Tomato Catsup, No. 2. One peck of tomatoes, half a dozen onions chopped fine, two table-spoonfuls of whole black pepper, one table- spoonful of allspice, one table-spoonful of cloves, two of celery-seed, two of ground mustard, four of salt, or more, if that is not enough to your taste; half a pound of brown sugar

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